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
- 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.
- 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!