Apple Tomato Salsa recipe

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Ingredients

½ teaspoon minced garlic
1 cup diced fresh tomatoes
½ cup thinly chopped apples (such as Honeycrisp)
2 tablespoons chopped jicama
2 teaspoons coarsely chopped cilantro
1 teaspoon chopped fresh chives
½ teaspoon finely chopped fresh basil
½ teaspoon salt, or to taste
1 tablespoon lime juice
1 ½ teaspoons white vinegar

Nutrition Info

9.7 calories
carbohydrate: 2.4 g
cholesterol: : -
fat: 0.1 g
fiber: 0.6 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 146.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir garlic in a skillet over medium-low heat until fragrant, about 1 minute. Stir tomatoes, apples, and jicama into garlic, cook and stir until tomatoes are hot, 3 to 5 minutes.

  2. Stir cilantro, chives, basil, and salt into tomato mixture, drizzle lime juice and vinegar over the top. Cook and stir until apples are juicy but still crisp and tomatoes are warm but still firm, 3 to 5 minutes. Drain some of the accumulated juices and transfer salsa to a bowl, refrigerate until chilled.

Recipe Yield

8 servings

Recipe Note

This is a fresh salsa that I submitted to an apple cooking contest. I don't like spicy salsas so it's more flavorful than hot, but you can spice it up however you want. I used 'on-the-vine' tomatoes because of their juiciness. I toasted my own tortilla chips in the oven for 3 minutes on each side then cut them size. I didn't want the oil and salt from store bought chips, but try whatever kind of chips you want.

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