Apple Salsa Food

APPLE SALSA WITH CINNAMON CHIPS

Steps:

• In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. , For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges. Place in a single layer on ungreased baking sheets. , Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

APPLE-TOMATO SALSA

Steps:

• Combine all of the ingredients in a large stainless or enamel saucepan.
• Bring to a boil stirring constantly to prevent scorching.
• Boil gently for 10 minutes.
• Ladle into clean hot jars, wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

APPLE SALSA

Steps:

• For chips, preheat the oven to 400 degrees.
• Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container.
• Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients.
• This can store in the fridge for several days.

PEACH AND APPLE SALSA

Steps:

• Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)

SAUSAGE WITH APPLE SALSA

Steps:

• Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage.

APPLE BLACK BEAN SALSA

Steps:

• In a large bowl, add all ingredients and mix together. Cover and chill before serving or serve immediately. Store in an airtight container for up to 5 days.

APPLE SALSA CANNING RECIPE

Steps:

• Place pickling spices into the center of the pre-cut cheese cloth. Create a little satchel by tying the cloth together with the cotton cooking twine.
• Add all ingredients to a large non-reactive pot
• Bring mixture to a boil and allow to boil for 10 minutes. Reduce heat to simmer and cook until the apples are soft, roughly 1 to 2 hours.
• Remove and discard the satchel of pickling spice.
• Using a potato musher, mash the salsa until the apples break apart. Using a potato musher, mash the salsa until the apples break apart. An immersion blender may also be used, blend until the desired consistency is met.
• Prepare canner, jars, and lids.
• Add salsa to hot jars leaving a 1/2-inch headspace, remove air bubbles, add additional apple salsa as needed.
• Add warmed lids and rings to finger tight.
• Process jars based on your altitude, see chart in the blog post.
• Once processed set jars aside to cool. Refrigerate any unsealed jars and use as quickly as possible.