Posts by tag: mexican

  • Spicy Apple-Tomato Salsa

Spicy Apple-Tomato Salsa

Posted on September 14, 2017

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.

Spicy Apple-Tomato Salsa |

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).

Spicy Apple-Tomato Salsa |

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!



Spicy Apple-Tomato Salsa

Makes about 5 cups

Spicy Apple-Tomato Salsa


  • 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


  1. 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.
  2. Serve with your favorite tortilla chips.
  3. The salsa can be stored in an airtight container in your refrigerator for 3-4 days.


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

  • Baked  Avocados with Fresh Salsa

Baked Avocados with Fresh Salsa

Posted on May 25, 2017

This post was originally published here on June 18, 2014. I’ve since updated the photos and text to showcase just how delicious these avocados really are!

With Memorial Day lurking right around the corner, I figured it was a good time to refresh this old recipe from 2014. Because let’s be honest, the previous photographs were pretty cringe-worthy. I certainly wouldn’t have been motivated to make these Baked Avocados with Fresh Salsa based on how they looked before. So how could I have expected you guys to want to make them?

So I gave them a little facelift. And now they look all shiny and pretty. I hope you get the urge to run right out and try them. Because I think they are the perfect recipe to help kick off the unofficial start of Summer this Memorial Day weekend!

Baked Avocados with Fresh Salsa |

When I first read about the idea of baked avocados (it was this post from Food Faith Fitness), I was skeptical. Wouldn’t they get all brown and weird? And who would ever want to eat a warm avocado? The whole concept seemed strange to me. But I was intrigued enough to try it out for myself. And since then, baked avocados have become a staple in my house (along with like every other recipe involving avocados = I’m obsessed).

Baking the avocados causes them to turn extra creamy and soft. And they provide the perfect little vessels for loading up with whatever fresh ingredients you have on hand (in this case, corn, tomatoes, crumbled cheese and cilantro). Any food that you can turn into an edible bowl is a major win in my book. Because boy, do I hate having extra dishes to wash!

Baked Avocados with Fresh Salsa |

I like to use crumbled Queso Fresco in this recipe (which is what I’ve called for in the ingredient list below). But for whatever reason, it’s an ingredient that I sometimes have a hard time finding in my grocery store. I’ve substituted crumbled goat cheese or feta cheese in the past, both with great success. So feel free to use whichever of the three cheeses you have/prefer.

These Baked Avocados with Fresh Salsa work as a party appetizer, side dish or mid-afternoon snack. Basically, they are good any time of day. Oh and don’t forget to have a bag of tortilla chips nearby. I think you’ll want them!



Baked Avocados with Fresh Salsa

Yield: Makes 8 avocado halves

Baked  Avocados with Fresh Salsa


  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/2 cup Queso Fresco cheese, crumbled
  • 1/2 tablespoon fresh squeezed lime juice
  • 1/8 tsp. salt, plus more for seasoning the avocados
  • 1/8 tsp. black pepper
  • 4 avocados
  • 1-2 tablespoons fresh cilantro, roughly chopped
  • 1-2 tablespoons balsamic vinegar


  1. Pre-heat your oven to 400 degrees.
  2. In a small bowl, combine the cherry tomatoes, corn, cheese, lime juice, salt and pepper. Set aside.
  3. Cut the avocados in half and remove and discard the seeds. Then slice a small area (about the size of a postage stamp) off the back side (the skin side) of each avocado half. This will give them a flat surface to rest on, preventing them from toppling over during cooking. Be careful not to cut too deeply into the avocado.
  4. Place the avocado halves in a baking dish, flesh side up. Sprinkle with a little salt. Then fill the cavities with a heaping spoonful of the salsa. Transfer the baking dish to your pre-heated oven and bake for 8-10 minutes. Remove from the oven. Top with some fresh cilantro and a drizzle of balsamic vinegar. Serve while still warm.


1. If you can’t find Queso Fresco, some crumbled feta or goat cheese would be great.

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