There's snow on the top of our tallest local mountain tonight. We know that our warm fall won't last long, and the tomatoes will freeze any day now. Here's a recipe for one last gasp of good weather. I found it a few years ago in Cooking Light magazine. It's a fun combination of flavors, even if it does require remarkable amounts of chopping.
I've made this with any number of different fruits. Peaches are very tasty, but a little sloppy. Apples add a nice crunch and are oh-so-very tidy. This is a salsa with a little bit of everything--sweet, savory, hot, you name it. It's great with Fritos or tortilla chips.
Salsa With and Edge
2-3 chopped Roma tomatoes
1 cup chopped Granny Smith apples (or use mangoes, pears, peaches, or other fruit)
1/2 cup chopped cucumber
1/2 cup fresh corn kernals
1/2 cup chopped red pepper
1/4 cup chopped green onions
1/4 cup chopped red onion
2 1/2 tablespoons fresh chopped cilantro
1 1/2 tablespoons fresh lime juice
1 tablespoon chopped, seeded jalapeno pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients, stirring well to combine. Serve at room temperature or chilled. Makes 4 1/2 cups.