APPLE SALSA WITH CINNAMON CHIPS
Both my husband and I were raised on farms, and we prefer home cooking to eating out. That works out fine since I love trying new recipes! I've served this apple salsa as an appetizer and a snack. Plus, it's sweet enough to be a dessert. It's easy to transport besides. -Carolyn Brinkmeyer, Golden, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups salsa.
Number Of Ingredients 12
Steps:
- In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. , For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges. Place in a single layer on ungreased baking sheets. , Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa.
Nutrition Facts : Calories 121 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
TOMATILLO OR GREEN TOMATO APPLE SALSA
Spicy hot fruity salsa is refreshingly crunchy, tart from the Granny Smiths, lime, and apple cider vinegar. Can't get tomatillos use green tomatoes.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 4-5 pints, 60 serving(s)
Number Of Ingredients 15
Steps:
- Prepare jars for canning.
- In a large pot combine all ingredients except for the granules.
- bring to a boil and simmer uncovered for 15 minutes.
- Place 1/8 teaspoon of the granules in each pint if using.
- Ladle into hot sterlized jars leaving 1/2 inch head space.
- Wipe rims and top with lids.
- Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
- Remove jars a leave in a draft free spot for 24 hours.
- Lable and store in a pantry fo up to 1 year.
ORIGINAL GREEN SALSA
This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
Provided by JAGGER29
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 5.7 g, Fat 5.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 120.6 mg, Sugar 3.2 g
BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA
Canned beans get an upgrade thanks to garlic and spices.
Provided by Bon Appétit Test Kitchen
Categories Bean Chicken Fruit Poultry Rice Low Fat Quick & Easy Low Sodium Dinner Lunch Apple Legume Healthy Low Cholesterol Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
- Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
- Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.
GREEN SALSA
A tasty and tangy salsa that may be used for cooking or on top of Mexican-style foods! Adjust the amount of jalapeno to taste.
Provided by BOYS1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 20m
Yield 16
Number Of Ingredients 7
Steps:
- In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 83.8 mg, Sugar 1.2 g
GREEN (UN-RIPE) TOMATO SALSA FOR CANNING
Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.
Provided by yogiclarebear
Categories Peppers
Time 1h30m
Yield 8 pints
Number Of Ingredients 14
Steps:
- Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
- To continue canning, bring salsa to a boil.
- Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
- Process (boil) jars for 15 minutes.
- Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
SPICY APPLE SALSA
This is a family-favorite salsa recipe that is so good you could even eat it plain! Serve with chips.
Provided by ekm5t4
Categories Salsa
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and let cool, about 5 minutes.
- Transfer onion-garlic mixture to a bowl. Stir in applesauce, diced tomato, honey, vinegar, brown sugar, jalapeno, cilantro, sugar, salt, cumin, cinnamon, and cayenne. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 17.5 g, Fat 0.6 g, Fiber 1.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 236 mg, Sugar 16 g
GRILLED MONSTER PORK CHOPS WITH TOMATILLO AND GREEN APPLE SAUCE
Categories Pepper Marinate Apple Pork Chop Summer Tailgating Grill/Barbecue Tomatillo Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Marinate chops:
- Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
- Make sauce:
- Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
- While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
- To cook pork using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
- To cook pork using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
- Serve pork:
- Cut pork away from bone, then thinly slice and serve with sauce.
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