Apple Salsa

INGREDIENTS:

3 tbsp. apple jelly, warm for a few seconds in microwave

3 apples finely diced (use different varieties with different colors)

3 tbsp. finely diced carrots

3 tbsp. finely diced celery

3 tbsp. lemon juice

3 tbsp. raisins, craisins or combo of both

INSTRUCTIONS:

Combine apples, carrots, and celery with the warm jelly. Microwave 15-20 seconds. Add lemon juice and raisins. Combine. Serve with cinnamon sugar pita chips.

Makes 6-8 servings.

Recipe Notes:

1. The recipe calls for 3 tablespoons each of lemon juice and apple jelly. Depending on the size and type of apples used, adjusting the amount of lemon juice and/or apple jelly might be necessary to suit your taste. I usually use at least 4 tablespoons of each.

2. In a pinch, apricot preserves or agave nectar can be used in place of apple jelly.

3. The salsa can be stored for one week, refrigerated, but I prefer to eat mine within a few days.

4. I use a food processor to dice the apples. Because of the small quantity of carrots and celery required, I prefer to dice them by hand.

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