Apple Salsa

5 from 7 votes

This sweet and spicy chunky salsa has plenty of fall flavor that makes the perfect combo for your tortilla chips. Apple Salsa is easy to make and so irresistible you won’t be able to stop dipping your chips into it.

Prep Time25

Cook Time1

Total Time1 25

Course: Condiment

Cuisine: Mexican

Servings: Servings

Calories: 40kcal

Author: Aimee Mars

Equipment

Lage Pot or Dutch Oven
Immersion Blender or potato masher
Spice Sachet or cheesecloth and string

Ingredients

2 28 ounce cans Whole Peeled Tomatoes drained, but reserve the tomato sauce for thinning the salsa (or 3 lbs Roma tomatoes, blanched and peeled)
1 medium Yellow Onion diced
1/2 Red Bell Pepper chopped
1/2 Green Bell Pepper chopped
2 Jalapeno Peppers seeded and diced
4 large Apples peeled, cored, and chopped
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
1 cup Apple Cider Vinegar
1 teaspoon Salt
2 teaspoons Cinnamon
2 teaspoons Pickling Spice

Instructions

Place the pickling spice into a cheesecloth or satchet and tie with string.
Add all of the ingredients, including the spice sachet into a large pot or Dutch oven and place it over medium heat. Bring the mixture to a boil and allow it to cook at a boil for 10 minutes.
Reduce the heat to a simmer and cook for 45 minutes to 1 hour until the apples are soft.
Discard the pickling spice sachet.
Using an immersion blender or a potato masher blend the salsa until the desired consistency is reached.
Serve with chips.

Notes

Drain the tomato sauce from the whole peeled tomatoes, but don't discard. Use the sauce later to thin the salsa to your desired consistency.
Use an immersion blender to smooth the salsa out or leave it as chunky as you like. Make it however you typically like your salsa.
Turn this salsa into a holiday appetizer by pouring it over cream cheese and serving it with crackers.
Pour it into pretty jars and tie some fabric and twine around the top and use it as an edible homemade gift for the holidays.
Cilantro. Some like it some don’t but adding some freshly chopped cilantro adds flavor. If you like it then add it!

Storage Information

I prefer to make this salsa in smaller batches and store it in jars in the fridge. It will last for 7 to 10 days in the fridge. You can also follow the protocol for canning salsa and get a longer shelf life.

Nutrition