• Fall is just around the corner, I swear it is! I am looking forward to it so much that I just can’t help myself. I’ve be scouring through all of my pumpkin and apple recipes. One of my favorites is apple salsa. During the summer months I will make regular old fruit salsa. Essentially a fruit salad with the fruits chopped much smaller. A dash of sugar and lime juice to finish it off. Served with pita slices or cinnamon sugar tortilla chips. But come fall, I skip all the fruit but the apples. It makes for a decadent dip, perfect for those fall get togethers. Football parties, thanksgiving appetizer, or anything in between.

    2 cups of apples, peeled, cored, and chopped. I use a few different types of apples to give a depth of flavor and a more interesting texture. Generally I go for a firm sweet apple, and a firm tart apple.
    2 tablespoons lemon juice
    3-4 tablespoons dark brown sugar
    1/2 teaspoon cinnamon
    1 teaspoon cornstarch

    Combine the apples, lemon juice, sugar, and cinnamon in pot over medium heat. Heat until boiling.

    Once boiling, mix the cornstarch in a teaspoon or so of water, to make a paste. Pour the cornstarch paste into your boiling apple mixture. Stir until the sauce thickens.

    This dip is amazing served both warm and chilled. If the weather is cold and dreary though, I always go for warm.

    For dipping, I opt for cinnamon sugar tortillas. Slice your flour tortillas into wedges, cover in melted butter, and sprinkle with cinnamon and sugar. Bake at 350 until golden brown. This can take just a few minutes so don’t wander off while they are baking. Burnt chips are bad.

    Left over apple salsa is a great addition to your morning oatmeal, or even a dollop on some yogurt.