Ingredients for Apple Salsa
- one 6-inch flour tortilla
- 1 tablespoon sugar
- Water (for spritzing, quantity as needed)
- 1 teaspoon cinnamon
- Red Apple (part of 2 medium apples total, about 2 cups)
- Green Apple (part of 2 medium apples total, about 2 cups)
- 0 Dried Cranberries (not used in recipe)
- 0 Caramel Sauce (not used in recipe)
- 0 Lemon juice (recipe calls for 2 tablespoons fresh lime juice instead)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeno, seeded and minced (optional)
- 1/4 teaspoon salt
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How to Make Apple Salsa
- Preheat oven to 400°F (200°C).
- Lightly spritz or brush one 6-inch flour tortilla with water.
- Sprinkle with 1 teaspoon of cinnamon and 1 tablespoon of sugar.
- Cut the tortilla into 8 wedges.
- Arrange tortilla wedges on a baking sheet.
- Bake for 8-10 minutes, or until lightly golden brown. Cool completely and store in an airtight container.
- Meanwhile, coarsely chop 2 medium apples (about 2 cups).
- In a medium bowl, combine the chopped apples with 1/2 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 jalapeño, seeded and minced (optional), and 1/4 teaspoon salt.
- Gently toss to combine. Taste and adjust seasonings as needed.
- Serve the apple salsa immediately with the cinnamon sugar chips, or chill for later. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
85g
Fat
5g
Carbs
23g
