You probably have some recipes that you just know, but they're not written down anywhere. Apple salsa is one of mine. 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
Ingredients
- 1 crisp apple diced into small cubes
- 1 red bell pepper diced into small cubes
- 2 green onions trimmed and diced
- 1 bunch cilantro leaves finely chopped
- 1 tablespoon lime juice ¼ wedge of lime squeezed
- ⅓ cup apple juice
- 1 teaspoon apple cider optional
- ⅛ teaspoon cayenne pepper optional
Instructions
- Combine all the ingredients in a bowl, blend well, and eat.
- Store in the refrigerator for several days.
Nutrition
Cheddar Cheese Crisps
Ingredients
- 1 cup Cheddar cheese shredded
Instructions
- Preheat your oven to 400°F.
- Line two baking sheets with parchment paper.
- Arrange about one tablespoon of shredded cheddar cheese on a baking sheet and continue with the rest of the cheese, leaving about two inches of space between each chip.
- Bake for 7 minutes, or until the chips are uniformly dark and lacey.
- Cool for a few minutes.
- Store in a sealed container for a few days at room temperature, or in the refrigerator for several weeks.
Nutrition
Melissa says
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!
Erica says
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.
Erica says
Sarah - no tomato allergy - that would be hard for me (and no one else here). It's just a different kind of salsa.
Sarah says
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.
Erica says
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.
Erica says
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
Erica says
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.
Stephanie says
Just curious...what would you recommend for the "classic" tortilla chips. All the ones I find are made in canola or sunflower oil.
Ricki says
Oops, the link didn't work! Sorry. The details are here: http://www.dietdessertndogs.com/2010/09/07/sos-kitchen-challenge-for-september/ 🙂
Ricki says
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.