Fresh Green Apple Salsa

This Fresh Green Apple Salsa (also known as pico de gallo) is one of my favorite salsas to make. It is so refreshing and the flavors for the green fruit and vegetables blend well together. It is so easy to make, simply prepare the ingredients and mix together. On the table in just a few minutes.

I first made this salsa in October with my Jackfruit Tacos recipe. At the time, I did not take any pictures of the salsa itself since it was not a focus dish but rather a topping.

Since that time, the Jackfruit Tacos recipe along with this fresh Green Apple Salsa (now renamed as my original Emerald Salsa) has won a contest. YES! This Emerald Salsa is a contest winning Recipe!

Naturally, at this point in time with all its accomplishments the Emerald Salsa deserves an original post on its own.

As you would imagine, the Emerald Salsa is just that – Emerald Green. The recipe contains only green ingredients. When preparing the ingredients for this recipe, the kitchen just smells fresh, clean, vibrant and healthy. I wouldn’t think raw ingredients would have an aroma that fills the kitchen, but to my surprise it did. The natural flavors off all the green ingredients work so well together that, all you need is fresh lime juice for acidity and salt to season and brighten all the flavors. That it is! It is clean, healthy and tasty. Add some chips and watch it disappear. Serve it with your favorite tacos or fajitas for an added unique flavor.

Green Apple Salsa Ingredients

baby cucumbers – I prefer baby cucumbers, but regular cucumbers can be used.

green apple – green apple five this salsa a tart flavor, other apples can be used but keep in mind that it will change the flavor. For example, a sweeter apple will obviously sweeten the salsa.

green bell pepper – or any other green pepper that is not spicy

avocados – ripe avocados work best. Avocados are ripe when they feel firm but yield or give when light pressure is applied.

jalapeno – for a little spice

green onion – also known as scallions, however white onion can be substituted.

lime juice – fresh lime juice works best.

fresh cilantro – fresh cilantro, do not use dried cilantro. Cilantro has a very deep, distinct flavor and aroma that some people do not like. It can be eliminated from the recipe if you really do not like cilantro, otherwise use it.

sea salt – or your preference

How to make Pico de Gallo [fresh salsa]

Dice cucumbers, apple, green bell pepper, jalapeno, avocado, and green onion.

Finely chop the cilantro.

Place all ingredients into a large mixing bowl.

Add lime juice and salt. Mix well.

Transfer into a serving dish.

What is the difference between Pico de Gallo and Salsa?

Technically, this Emerald Salsa is Pico de Gallo and Pico de Gallo is technically a type of salsa. Wow really??

Let me explain why these two terms are often used interchangeably even though they are slightly different. Here are the three most common differences.

Consistency - Pico de gallo has a lot less liquid than salsa and therefore is thicker in consistency. Although, salsa can be chunky too, the tomatoes are usually blended or pureed which gives salsa a runnier consistency.

Ingredients - Pico de Gallo is ALWAYS made with fresh ingredients, whereas salsa may contain canned or cooked ingredients, such as tomatoes, charred peppers and corn. I think this is the big difference between the two condiments. Also, the reason salsa is on the shelves and pico de gallo is in the refrigerated section at the grocery stores.

Preparation - Pico de gallo is a simple mixture of freshly chopped ingredients. Salsa, however, involves a food processor or blender to make ingredients, usually the canned tomatoes smoother or pureed, hence the more liquid in the consistency.

You may notice all these three variations have tomatoes in common. Yes, tomatoes, weather fresh, roasted or canned, are the main ingredient in salsa and pico de gallo. And no there are no tomatoes in my Emerald Green Salsa/Pico de Gallo.

There were no green tomatoes in October. Besides, I don’t think the flavor of un-ripened, bitter green tomatoes would add anything tasty to this recipe. But I will try it this year when my tomatoes are still green, just out of curiosity.