I'm pretty proud of this one as I invented it myself! (although a google search indicates I shouldn't try to copyright it - I must have seen a similar recipe at some point in the past and it bounced around in my subconscious for a couple of months or years before emerging)
I like to use crunchy, sweet apples (Honeycrisp, Gala, Pink Lady, or any of a number of recent heirloom brands I have seen at the store all work equally well.) The chipotle peppers will probably be near the salsas and enchilada sauces, or in the 'international foods' section of your grocery store. If you are not in Texas, you might have to order them online.
Software:
3-4 Large Apples
2-3 canned chipotle peppers
1 tsp adobo sauce (from the can of peppers)
1 tablespoon apple cider vinegar
1 teaspoon olive oil
juice from 2 limes
handful cilantro leaves
salt to taste
Hardware:
Cutting board
juicer (optional)
large mixing bowl (preferably with lid)
Directions:
Dice the apples fairly small (you want a smaller dice than bite size, but don't cut them too small or you will end up with apple salsa instead of slaw) and toss with the lime juice. Finely mince the chipotle peppers (feel free to add more if you want the final product to be hot) and add, along with the vinegar, olive oil, adobo sauce, and cilantro leaves. Add a good pinch of salt and mix thoroughly. Cover and refrigerate for 12-24 hours. Equally delicious with chips, as a garnish on mexican food, or by itself. I'm not sure how long it will keep for since it never lasts longer than a day in my house.
