Pink Lady Apple Salsa

• 1 large tomato, cored and finely chopped
• 3/4 cup finely chopped sweet onion
• 3 Tbsp freshly squeezed lime juice
• 1 large jalapeno chile, cored, seeded and finely chopped
• 2 pink lady apples
• 2 Tbsp minced fresh cilantro
• 1 Tbsp honey
• Salt and Freshly Ground Black Pepper
• Corn Chips

Stir together the tomato, onion, lime juice and jalapeno in a medium bowl.

Quarter and core the pink lady apples and cut them into fine dice.

Stir the apples into the tomato mixture with the cilantro, honey and salt and pepper to taste. Refrigerate for up to 6 hours before serving. Serve with corn chips. Yield: 6-8.