1/2 teaspoon reserved spice mixture from Grilled Pork Tenderloin
2 Granny Smith apples, cored and chopped
1/2 large English cucumber, peeled and chopped
3 tablespoons diced red onion
2 tablespoons chopped fresh mint
1 tablespoon light brown sugar
1 jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup toasted slivered almonds
How to Make It
Combine reserved spice mixture from Grilled Pork Tenderloin, chopped apples, chopped cucumber, diced red onion, chopped mint, brown sugar, minced jalapeño, lime juice, olive oil, and salt in a bowl. Stir in toasted almonds just before serving.
Cut everything in larger chunks and sreved as a salad with ribeye and asparagus. Next time will cut back on jalapeños if use as a salad again.
Lovely combo of flavors. Used extra garlic, powder I was lazy, and extra lime an d cumin, brown sugar
I am a cook in the Coast Guard. I made this salsa along with the grilled pork tenderloin as it was presented in Coastal Living. At first, I was scared that my fellow Coasties would be afraid to try it or just wouldn't like it. Much to my surprise, EVERYONE LOVED IT! I made a gallon of salsa and I only had about 3 cups left after lunch. I received so much praise for the meal. This salsa is a hit! If it's good enough to please 30 picky Coasties; it deserves the five star rating.
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