I’ll do everything I can to make salsa lean more toward fruity than purely vegetable. That said, I usually enjoy a balance of the two.
I’m still very much a salsa-juice dipper and remain ambivalent about large vegetable chunks. Fruit pieces are fine, but big veggie bites make me want to cry — luckily a salty chip usually smooths things over.
I love Granny Smith apples. Aren’t they delicious?
Because I often eat them smothered in caramel, I decided to take a healthier direction. I frequently make a big batch of salsa at the start of the week to use with fish, chicken, salads, eggs, or simply for when I’m trying to find the answers to life’s problems at the bottom of a Stacy’s Pita Chip bag.
It’s a great snack to have on hand. The pita chips… well, those are just dangerous.
I like this salsa because it’s pleasantly tart. I also add a small sprinkle of sugar so eating mostly vegetables doesn’t make me wince — you can use any sweetener you prefer.
Green Apple Salsa
2 Granny Smith apples, chopped
1/2 bell pepper (I used yellow), chopped
1 plum tomato, chopped
1/4 sweet onion, chopped
1/2 teaspoon salt
1/4 teaspoon sugar (or sweetener of choice)
3 tablespoons lime juice
Combine all ingredients in a bowl and toss to combine. Serve with salty tortilla chips or cinnamon-sugar pita chips.
If you’re looking for me, I’ll probably be lost inside a pita chip bag.
Send help.