Apple, Green Onion and Jalapeño Salsa for your Latkes


In the words of Adam Sandler, “Put on your yarmulke, here comes Hanukkah…its so much fun-akkah to celebrate Hanukkah!” And what’s the best part of Hanukkah?  Latkes.  Latkes are those delicious potato pancakes, fried in oil…the oil symbolizing the miracle of the oil lasting for eight days, when it was only supposed to last for one (you all know this story, right?)


Traditionally, latkes are served with sour cream and applesauce.  I am not really a fan of applesauce.  I mean, I’ll have a little dollop with my latkes, but only a little and with a much more significant amount of sour cream and, really, only because I just feel like it’s heresy not to.  Sooooo…a few years ago, when this recipe for an apple salsa appeared in a Bon Appétit article called A Feast That Shines Bright, I was thrilled!  I’ve been making it and serving it ever since.  Of course, I still have to put out a bowl of applesauce to make everyone else happy.

Happy Hanukkah!!

Apple, Green Onion and Jalapeño Salsa for your Latkes

(adapted from Bon Appétit, December 2004)


1-1/2 pounds your favorite apples (about 3 large), peeled (optional – I never do) and cored

1/2 cup minced green onion (about four large, white and light green parts only)

1/4 cup chopped cilantro

2 tablespoons minced seeded jalapeño chile (about half a medium chile)

1/4 cup fresh squeezed lime juice

2 tablespoons honey

1/2 teaspoon cinnamon

Sour cream (for serving)

Latkes (duh), made from your favorite recipe.  I have been using Marlene Sorosky’s forever.


Okay, there are a couple ways to do this.  I usually use my food processor.  If you’re doing this, cut apples, japlapeño and green onions into big chunks.  Put all into the bowl of your food processor fitted with the chopping blade.  Toss in the cilantro.  Pulse a few times to finely chop…but don’t chop too much and turn it into a paste (or worse…applesauce!)!  Remove to large bowl.

OR…you can finely chop everything by hand.

In small bowl, whisk lime juice, honey and cinnamon to blend; stir into chopped apple mixture.  Season with salt and pepper.  (Can be made 6 hours ahead.  Cover and chill).