You probably have some recipes that you just know, but they’re not written down anywhere. I’ve been making this salsa for several years now, and I always wing it. I just keep adding stuff until it’s just about the way we like it.
The other night I had to dictate the recipe to my husband while I was making other stuff, and I realized that I don’t really know how much of anything I add to this salsa. So here is my measured version of this slightly sweet, slightly tart, crunchy salsa that goes so well with chips, grilled chicken and fish. We usually eat it as a topping for jerk chicken.
And if you don’t eat the classic tortilla chip, the cheese chip recipe below is a fun one. I happen to love burnt cheese, so it doesn’t bother me that I’m watching cheese burn in the oven. Don’t wait until they go black though. If they come out of the oven still chewy and you want them more crunchy, just put them back in for a few more minutes.
Apple Salsa & Chips
Ingredients
- 1 crisp apple, diced into small cubes
- 1 red pepper, diced into small cubes (or other crunchy pepper)
- 2 green onions (scallions), sliced thinly
- small bunch of cilantro, finely chopped
- 1 tablespoon of lime juice (or 1/4 wedge of lime squeezed)
- 1/3 cup of apple juice
- 1 teaspoon of apple cider
- 1/8 teaspoon of cayenne pepper (or to taste; optional; this makes it spicy)
- a drizzle of honey if the apple is tart
Combine all the ingredients in a bowl, blend well, and eat. Store in the refrigerator for several days.
Cheese Chips
- About 2 cups of shredded cheese (hard cheeses are best, like cheddar and Parmesan)
- Preheat the oven to 325 degrees F.
- Place small bunches of cheese (about 1 to 2 tablespoons full) about 2 inches apart from each other on a piece of parchment paper or non-stick mat.
- Place the cheese chips in the oven and bake for 10 minutes, or until they are starting to brown.
- Cool for a few minutes and then munch away!
Tip When the cheese chips first come out of the oven you can shape them to be curled or half-way folded.
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What an original, intriguing recipe for salsa! I would never have thought to include apples. I hope you’ll submit it to our SOS Kitchen Challenge this month–the key ingredient is apples! And this recipe fits the guidelines perfectly. Details here.
Oops, the link didn’t work! Sorry. The details are here: http://www.dietdessertndogs.com/2010/09/07/sos-kitchen-challenge-for-september/
Just curious…what would you recommend for the “classic” tortilla chips. All the ones I find are made in canola or sunflower oil.
Stephanie – I know what you mean. It’s quite difficult to find a chip made without soybean, canola, or sunflower oil.
I’ve made tortilla chips using my oil of choice and tortillas. I slice them like a pie (in half, quarters, and then eighths) – stacked up to save time.
Then a 1/4 inch of oil in a frying pan on medium high, and I fry the triangles on both sides. Blot them on a paper towel to absorb the excess oil. Time consuming – but good! Finally, I salt them.
I just found this recipe for baking the chips in case you’re not into frying them: http://www.healthy-snack-ideas.com/tortilla-chips.html
Hi Ricki! Thanks for stopping by! I only have time for this blog at the moment, but thanks for the offer. I’m sure others will check it out.
I’m intrigued that you don’t use tomatoes for your salsa–allergic or just like the apple salsa? I’ll have to try it out.
Sarah – no tomato allergy – that would be hard for me (and no one else here). It’s just a different kind of salsa.
I am going to make your cheese “chips” for my boyfriend who sticks to the SCD diet. I was planning to make them Friday for a gathering we will have on Saturday. Are they still good day-old or are they best fresh from the oven? Thanks!
Melissa – They haven’t lasted more than one day in my house, but, I think they will definitely stay fresh. I would put them in a sealed bag or container.