• 2 Granny Smith apples, diced
  • 1 medium poblano pepper, seeded and diced
  • 1 large red bell pepper, seeded and diced
  • 1/2 large sweet onion, diced
  • 2 tablespoons tupelo honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh parsley

Apple Salsa Recipe

In western North Carolina, fall means apple harvest, and we love playing with the many different local varieties grown here! We prefer the tartness of a granny smith contrasted with the heat of the peppers to make this salsa. It’s perfect with a savory pork dish like our Root Beer Molasses-Glazed Pork Tenderloin! You may want to add a tablespoon of lime juice for a more liquid consistency.



Combine the apples, poblano pepper, bell pepper and onion in a large bowl and add the honey, salt, pepper, and parsley. Serve immediately or refrigerate in an airtight container for up to 2 days.

*Makes 3 cups.