This post was originally published here on October 31, 2014. I’ve since updated the photographs and text. I hope you try it out!
I’m cautiously placing a single foot into Fall.
Summer isn’t completely dead yet. And I’m still blissfully rocking flip flops and white shorts, totally un-phased by my obvious fashion blunders. But I’d be lying if I didn’t admit that I’m detecting a subtle change in the air these days. Fall is most definitely coming. And I’m going be ready for her when she arrives. Complete with snacks.
Yes, snacks. All events (and even non-events) require snacks. And the arrival of Fall is certainly an event (or non-event) worthy of snackage. So to prepare for this occasion, I took everyone’s favorite Summer snack (i.e. chips and salsa) and gave it a Fall face-lift by adding in one of my favorite Fall fruits: apples.
This Spicy Apple-Tomato Salsa has just the right mix of Summer and Fall flavors. And it’s got a very nice kick to it as well (but feel free to dial back on the amount of jalapeño peppers for less heat)! It’s what I like to call “transition-salsa”. And I’m going to be eating it non-stop for the next two months. It’s perfect for parties, game day or basically anytime when you’re craving chips and salsa (=always).
While I’m sitting over here awaiting the arrival of Fall, I’ve got three blogging friends who are awaiting the arrival of something MUCH bigger in their lives: babies! Ashley from The Recipe Rebel, Denise from Sweet Peas and Saffron and Kristine from Kristine’s Kitchen are all expecting little ones soon. And today, we’re having a virtual baby shower for them to celebrate. Yahoo!
All three ladies are already seasoned Moms. And I’m excited for them that their families are continuing to grow!
Be sure to check out all the links below to see what dishes everyone “brought” to the baby shower today. I know you’ll find some serious inspiration for Fall cooking and baking!
- 1 (15-ounce) can petite diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 large apple, peeled, cored and diced
- 1 cup diced yellow onion
- 1/2 cup diced red pepper
- 2-3 jalapeño peppers, minced
- 2 garlic cloves, peeled and minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 tsp. salt
- 1/2 cup cilantro, roughly chopped
- In a medium saucepan, combine all the ingredients except for the cilantro over medium heat. Bring to a simmer and cook, stirring occasionally, for about 8 minutes. Then stir in the cilantro and cook for an additional 2 minutes. Remove the saucepan from the heat. Transfer the salsa to a clean container and allow it to cool to room temperature. Then refrigerate to chill.
- Serve with your favorite tortilla chips.
- The salsa can be stored in an airtight container in your refrigerator for 3-4 days.
All images and text ©
Roasted Butternut Squash Falafel Bites by She Likes Food
Maple Walnut Twice Bake Sweet Potatoes by Savory Nothings
Buttermilk Pumpkin Donuts by A Latte Food
Easy Pumpkin Danish by Pumpkin N’ Spice
Mini Pumpkin Cheesecakes by Live Well Bake Often
Pumpkin Pie Crumb Bars by Bakerita
Mini Apple Crisps by Life Made Sweeter
Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven
Cinnamon Apple Brie Crostini by Flying on Jess Fuel
Apple Pie Bars by Bake.Eat.Repeat
Honey Apple Butter Greek Yogurt Dip by My Sequined Life
Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments