Horseradish Apple Salsa Recipes

SALSA QUEENS COPYCAT "CREAMY HORSERADISH SAUCE"

Steps:

• Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
• May be refrigerated for up to 5 days.
• Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

APPLESAUCE HORSERADISH SAUCE

Steps:

• In a glass bowl combine all the ingredients.
• Refrigerate at least 1 hour or until chilled.

APPLESAUCE WITH HORSERADISH

Steps:

• Peel the apples and cut them into quarters. Cut away and discard the stems and cores.
• Place each quarter on the side and cut crosswise into thin slices. There should be five to six cups. Put the slices in a saucepan and add the sugar and water. Bring to the boil and simmer 10 minutes or until the apple slices are tender.
• Pour the mixture into the container of a food processor or electric blender and blend thoroughly. Let it stand until cool. Stir in the horseradish, adding more according to taste.

HORSERADISH SALSA VERDE

Steps:

• Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
• Season to taste with more salt, if desired.
• Add pepper to taste.

CREAMY APPLE HORSERADISH SAUCE

Steps:

• In a bowl stir together the mayonnaise, the applesauce, the horseradish, the vinegar, and pepper to taste. Serve the sauce with roast pork.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

APPLE, RADISH AND CELERY SALSA

Steps:

• In medium bowl, toss apple, radishes, celery, onions, basil and cranberries.
• In small bowl, mix oil, honey, vinegar, lemon peel and lemon juice with whisk. Pour over apple mixture and toss to coat. Season with salt and pepper.
• Cover; refrigerate 30 minutes to 2 hours. Serve chilled or at room temperature.

HORSERADISH & APPLE SALSA

Steps:

• Put the apple chunks in the saucepan, and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices. Remove the cover, raise the heat to bring the juices to a boil, and cook for 10 minutes or more, until the juices are syrupy and the apples very soft. Turn off the heat.
• Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a milder salsa, or a cup (or more) for greater pungency.
• With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce. Stir in the grated horseradish and cream, and turn into a serving bowl. Serve warm or cold.