Peachy the Magazine October/November 2013 | Page 63

ENTERTAINING

Add about half of the spice mix to the
pan and stir. Cook the pecans over a
medium-high grill, stirring frequently
for about 8 minutes. Remove from heat
and add the remaining spice mix. Stir to
evenly coat. Transfer to a serving bowl
or place the pan on a trivet and serve.

GRANNY SMITH APPLE SALSA
makes about 7 cups

When you think of salsa, is pico de gallo the
first kind that comes to mind? This combination of tomatoes, onions, and peppers
works as an appetizer with chips or as a condiment for tacos and burgers. If you’re looking for a salsa that’s a little different from
what you’re used to, try this one. It’s more
tart than what you’ll find at most tailgates
because of the Granny Smith apples in it.

?2 cup chopped shallots

1

1 tablespoon grated lime zest
1 teaspoon salt
?4 teaspoon McCormick Coarse
Ground Black Pepper
1

As soon as you’ve diced the apples,
place them with the lime juice in a
medium-sized bowl and stir.
In a large bowl, add the rest of the
ingredients. Stir in the apples and lime
juice until all ingredients are evenly
mixed together. Store in a sealable container and refrigerate overnight. On
game day, keep in a cooler until ready
to serve. Stir again before serving. n

?2 cup fresh lime juice

1

1 1?2 cups diced Granny Smith apples
5 cups seeded and chopped Roma
tomatoes, drained on paper towels
1 cup chopped cilantro leaves
1 cup chopped yellow onions
?4 cup seeded and diced
poblano peppers
3

?4 cup seeded and finely diced
jalapeño peppers
1

OCTOBER / NOVEMBER 2013

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