Apple Chipotle Salsa Southwest Recipes

Steps:

• In a large bowl, combine apples with onion & bell peppers.
• In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
• Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

Steps:

• To prepare salsa: In medium bowl, combine apples, chile pepper, onion, lime juice, salt and pepper to taste; cover and set aside while preparing chicken.
• (If making several hours or day ahead, refrigerate salsa.).
• To prepare chicken: In large bowl, combine white wine, apple juice, lime zest, 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Add chicken and turn to coat with mixture; cover and refrigerate 30 to 40 minutes.
• Heat grill.
• Drain and discard chicken marinade.
• Grill chicken until cooked through; serve with apple salsa.

Steps:

• Add tomatoes and their juices, garlic, chiles, chipotle sauce, and onion to the bowl of a food processor. Blitz until slightly chunky.
• Add cilantro and lime juice, then pulse until salsa is almost smooth. Season to taste with salt and pepper and serve.

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper.

Steps:

• For chips, preheat the oven to 400 degrees.
• Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container.
• Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients.
• This can store in the fridge for several days.

Steps:

• Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
• Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
• Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
• Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
• Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
• With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.
• Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
• Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.