Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
Makes 4 cups

How to Make It

Combine reserved spice mixture from Grilled Pork Tenderloin, chopped apples, chopped cucumber, diced red onion, chopped mint, brown sugar, minced jalapeño, lime juice, olive oil, and salt in a bowl. Stir in toasted almonds just before serving.

Ratings & Reviews

Joydriven's Review

piratepaige11
June 04, 2012
Cut everything in larger chunks and sreved as a salad with ribeye and asparagus. Next time will cut back on jalapeños if use as a salad again. Lovely combo of flavors. Used extra garlic, powder I was lazy, and extra lime an d cumin, brown sugar

DawnAbrantes's Review

Joydriven
June 14, 2011
Perfect accompaniment to the grilled pork tenderloin

piratepaige11's Review

DawnAbrantes
April 17, 2011
I am a cook in the Coast Guard. I made this salsa along with the grilled pork tenderloin as it was presented in Coastal Living. At first, I was scared that my fellow Coasties would be afraid to try it or just wouldn't like it. Much to my surprise, EVERYONE LOVED IT! I made a gallon of salsa and I only had about 3 cups left after lunch. I received so much praise for the meal. This salsa is a hit! If it's good enough to please 30 picky Coasties; it deserves the five star rating.