Reviewed: Nov. 8, 2009

Very tasty. If I make it again I'll decrease the amount of ginger-- probably halve it. And I felt that a splash of agave nectar (maybe because my apples were very tart) was a nice addition.

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Mirandamom

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Reviewed: Jan. 17, 2009

I made this for appetizers at Thanksgiving, and served with butter crackers. It was a hit! I even mixed some with a little cream cheese and sour cream as a sort of cheese ball and it's great that way too!

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Danielle Heiderich

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 7, 2008

I didn't use the fresh peppers - instead I used about 1/2 tsp of Cheyenne pepper. You really need to let this salsa sit for about 2 hours for the mixture to blend properly. Also - one can reduce the amount of onion. It went well with a grilled chiken kabobs that were seasoned with salt and pepper. This really added the flavor to the meal. I agree with a previous reviewer - its not for everyone, but I really enjoyed the unique combinations of flavors.

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Mom in Florida

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Reviewed: Dec. 12, 2007

I just made this salsa and I think it is absolutely fabulous. The sweetness in the apples contrasting with the hot peppers is an amazing sensation! The fresh ginger definitely gives this salsa a different twist. I had a couple of tomatoes which I diced up as well to add color and I used 4 chili peppers instead of the 2 suggested. Delightful!

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Sashanna

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Reviewed: Oct. 14, 2007

Excellent. It's a great combo of sweet and spicy. I used different kinds of peppers and put in only a little bit of ground ginger. It is still delicious after almost a week in the fridge. Later note - this salsa won 3rd place in a salsa competition last night!

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beckyw

Cooking Level: Intermediate

Home Town: White Cloud, Michigan, USA

Living In: Houghton, New York, USA

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Reviewed: Dec. 3, 2006

Wow, 5 stars for taste, originality, and especially =YUM= the use of cilantro! I've had all kinds of mango or pineapple salsas before, but this was a first. :o)

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hockeymom

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: May 18, 2006

I don't think this recipe is going to please everybody, but we liked it. Admittedly, a tomatillo-based salsa is our absolute favorite, but this was good for a change. I used a very green Granny Smith apple. The flavors worked well. Thanks!

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