SALSAS
APPLE-POBLANO
Stir together 2 cups grated or finely chopped tart
apples, ½ cup chopped poblano chile, ½ cup
chopped red onion, 2 Tbsp. chopped fresh cilantro,
2 Tbsp. lime juice, and hot sauce to taste.
CHIPOTLE &
CHERRY TOMATO
In a food processor combine
4 green onions, ¼ cup fresh
cilantro leaves, 2 Tbsp.
lime juice, and ½ of a
chipotle chile in adobo
sauce (drained). Pulse
until finely chopped.
Add 3 cups halved
cherry tomatoes and
pulse until chunky.
CARROT-
ANCHO CHILE
Stir together 2 cups
shredded carrots, ½ cup
diced red onion, 3 Tbsp.
fresh orange juice, 1 tsp.
ground cumin, and 1 tsp.
ancho chile powder.
Whip up a spicy dipping sauce with whatever produce looks
best, including late-season tomatoes, hearty root vegetables,
crisp autumn apples, and sweet tropical fruits.
THE FEED
DELICIOUS DIY
—Mary Margaret Chappell
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