PREPARATION TIME: 30 MINS
MAKES: 5-12 SERVINGS
MAKES: 5-12 SERVINGS
INGREDIENTS
1 lemon
1 lime
90ml pure honey
2 apples, peeled cored and diced
1 white onion, diced
1 poblano pepper
85g fresh coriander
METHOD
1. Zest about half of the lemon and lime and the squeeze as
much juice and pulp as possible into a bowl.
2. Add the honey and mix until well combined, set aside.
3. Peel, core and dice the apples to 5mm and add the finished
dices to the juice/honey mix so the apple bits don’t turn
brown.
4. Peel and dice the onion to the same size as the apples, add
this to the mix.
5. Remove the stem and de-seed the poblano. Dice to the same
size as the others. Add to the mix.
6. Finely chop the coriander.
7. Mix everything and combine well. It should have an eerie
green colour!
8. Serve with chips or over lightly seasoned fish or pork.
1. Zest about half of the lemon and lime and the squeeze as
much juice and pulp as possible into a bowl.
2. Add the honey and mix until well combined, set aside.
3. Peel, core and dice the apples to 5mm and add the finished
dices to the juice/honey mix so the apple bits don’t turn
brown.
4. Peel and dice the onion to the same size as the apples, add
this to the mix.
5. Remove the stem and de-seed the poblano. Dice to the same
size as the others. Add to the mix.
6. Finely chop the coriander.
7. Mix everything and combine well. It should have an eerie
green colour!
8. Serve with chips or over lightly seasoned fish or pork.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
VARIATIONS & TIPS
For a low salicylate version choose golden or red delicous apples.
If not sensitive to salicylate, granny smith apples work well.
