Spicy and sweet, with a little bite to it. This salsa is sure to please. A mix of cilantro, jalapeno, onion, garlic, tomato and yes, apple! If you ever make regular salsa a little too hot, you can just add some diced apple slices to cool it down. Good tip of the day, store that in your thinker cap.
So in my little town, every year we have a Salsa Festival. At first it was just thrown together, and sparse, laid out in a large parking lot of Arizona dust. You know it was “charming”, ok I have a few other ideas for the quote marks but charming will work. Wink wink. Anyway, somehow it got out of control. It has been moved several times and it has moved again this year. Now it is a clusterfudge (insert real word in your mind) or at least it was a couple years back. Now when I say out of control I mean, everyone and their 9th cousin, twice removed, is coming. I don’t think I am exaggerating, well maybe a tad, it could just go as far as 5th cousin. Anyway there is no parking, and cause there is free chips and salsa to sample the local salsa talent, well you can imagine what happens when you add the word “FREE” and follow with chips and salsa in America’s Southwest. Now it has tons of games, other food, booths and random products for sale, and it continues to grow. I saw kids and adults in those huge body bubble things getting crazy a few years back. The later in the evening it got, the more inebriated some of the local males got and the more humorous their antics became. Maybe I should get a few drinks in me and watch that again. The adults just can get stupid and everything is funnier when you add a little liquid to the mix, right? I’m not a big drinker anymore but I do the occasional exception. So one year there was a “salsa”, I don’t even think you can call it that, hence the quotes. It was just red apples, cilantro, and a vinegar base. Actually very good, but not salsa, at least not to me. It got in my head about apples in salsa. I have never seen or heard that idea before, although I am sure someone, somewhere has. I have been experimenting a lot with salsa, somehow I figured out it helps when I have really bad headaches to eat something spicy. Since salsa is fresh and healthy, well why not? I took my traditional salsa that I make at home and add one apple to it and there you go. If anyone else gets weird headaches, and you feel like trying the spicy salsa, I am curious if it is just me or it can benefit others as well. Please send us a comment. Of course salsa is not intended to treat or diagnose anyones headaches, especially if something or someone else is causing them.
Salsa con Manzana aka Apple Salsa
- 1 Organic Apple chopped into large chunks ( I have used many different kinds, so pick your preference)
- juice from half a lime or half of a small lemon (can combine and do half a lime and a small wedge of lemon for best flavor)
- 1/4 of a large onion chopped into large chunks (white or red onion both work)
- 2 large cloves of Organic garlic crushed
- half a small bunch of Organic cilantro
- ~1 Cup of Organic cherry tomatoes
- salt to taste
- 1 large Organic Jalapeno chopped in 3-4 pieces (remove seeds unless you want heat/spice to your salsa. You can leave a few seeds in if you want just a little heat. The heat can vary greatly from green pepper flavor,almost no heat– to OMG where is the milk?, so it really is the luck of the draw)
Put all the ingredients in your food processor and pulse lightly to desired chunky consistency. Refrigerate immediately. Best when served the same day. Of course, you can dice and chop by hand, but I recommend purchasing a Food Processor, if you cook enough. This is what I have a Cuisinart DLC-2011CHB Prep 11 Plus 11-Cup Food Processor, Brushed Stainless.
Especially when it comes to chopping something spicy, it is best to handle as little as possible.
Note: Store it in a glass airtight container, like Glasslock Storage Containers
If you haven’t finished the salsa within the day, the following day I like to add it to soups or sauces to give it a nice little kick. Salsa is really best when served fresh. When I have people over, I usually wait till they get here to make it, or right before they arrive.
Warning: be careful with the Jalapeno in case, on the rare occasion it is very spicy. Cut from the stem downward, without touching the chili itself. You can minimize your contact with the chili this way and reduce the amount of seeds getting into the salsa as well.
Wash hands thoroughly immediately after or just wear kitchen gloves when preparing any spicy chilis. I have gotten a few bad burns from the raw chili’s and not only is it extremely uncomfortable but it can take up to 24 hours to get relief! Please don’t allow your kids to handle the chili at all.