This salsa recipe is a total hit at parties—if you can make it to the party without eating it all.
{this recipe was adapted from Didi Emmons} 

1 golden delicious apple, finely chopped
1/2 gold pepper, finely chopped
1/2 red onion, finely chopped
1 chipotle pepper packed in adobo sauce, finely chopped, plus 1/2 teaspoon adobe sauce*
2 teaspoons lime juice
1 teaspoon apple cider vinegar
1 teaspoon olive oil
salt

Stir together apple, pepper, onion, chipotle and adobe sauce. Stir in lime juice, vinegar, and olive oil. Season with salt. The salsa will keep refridgerated for up to three days. Makes 2 cups salsa.

*Chipotle peppers canned in adobo sauce are sold in most grocery stores. For a mild salsa, finse pepper and remove seeds. For a hotter salsa, include the seeds and/or increase the number of peppers used. The remaining chipotles can be frozen for future use. For ease, try freezing them in ice cube trays and then bagging and freezing the individual cubes.