30-Minute Spicy Apple-Tomato Salsa with Cilantro
Bright, tangy salsa combining canned tomatoes with fresh diced apple, jalapeños, and cilantro. Simmered briefly to meld flavors, this condiment balances heat from peppers with subtle sweetness from apple and sugar. Chill before serving with tortilla chips for a refreshing appetizer or topping.
Ingredients
- 15 ounce canned petite diced tomatoes
- 15 ounce canned crushed tomatoes
- 1 large apple, peeled, cored, diced
- 1 cup yellow onion, diced
- ½ cup red pepper, diced
- 2 jalapeño pepper, mincedserrano pepper0.75:1spice
hotter; use less
- 2 clove garlic, peeled, minced
- 2 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup cilantro, roughly chopped
Instructions
- 1
Combine all ingredients except cilantro in a medium saucepan over medium heat
- 2
Bring to a simmer and cook, stirring occasionally, for about 8 minutes
- 3
Stir in cilantro and cook for an additional 2 minutes
- 4
Remove from heat and transfer to a clean container
- 5
Cool to room temperature, then refrigerate until chilled
- 6
Serve with tortilla chips
Tips
Stir occasionally while simmering to ensure even cooking and flavor distribution
Good to Know
Airtight container in refrigerator for 3-4 days
Prepare up to 3-4 days in advance; flavor deepens when chilled overnight
Chilled, with tortilla chips
Common Mistakes
Skip stirring occasionally to avoid uneven cooking and sticking on saucepan bottom
Do not skip cooling to room temperature before refrigerating to avoid condensation and soggy salsa
Substitutions
hotter; use less