Spicy Sauteed Apple Salad

from The Whole Chile Pepper Book
by Dave DeWitt and Nancy Gerlach

This unusual salad from Iraq combines green Chile With fruits and vegetables.

Heat Scale: 2
Serves: 4 to 6

2 tablespoons finely chopped green New Mexican Chile, roasted, peeled, stems and seeds removed
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
2 green apples, cored and cut in wedges
2 small tomatoes, quartered
2 tablespoons lime juice, fresh preferred
1 tablespoon finely chopped fresh parsley
1 teaspoon caraway seeds

Saute the chiles, onions, and garlic in the oil until softened. Add the apples and saute until just browned but still slightly crisp. Add the tomatoes and heat through. Remove and cool.

Before serving, toss with the lime juice. Garnish with the parsley and caraway seeds and serve.

© 1990 by Dave DeWitt and Nancy Gerlach