Apple salsa is a savory way to use up fall’s best fruit. This dip is delicious served any way you’d serve traditional salsa or even jarred and packaged for a pretty homemade holiday gift.

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Going apple picking is a fall tradition around here.

The boys and I look forward to it each year and always pick way too many apples to eat.

This apple salsa uses lots of apples, making it the perfect thing to whip up after our apple picking excursion.

What does tomato apple salsa taste like?

Many people think of a tomato-less apple salsa or slaw.

This salsa is a little bit spicy like a traditional salsa but with a hint of sweet, that will vary in intensity depending on what kind of apple you use.

Best Apples for Salsa

Go for a crisp apple like honey crisp.

Pie apples also work really well- think varieties like braeburn, jonagold, and granny smith.

If you want a sweeter salsa, choose a sweeter apple whereas if you want a more traditional flavor with just a hint of sweet go for a tart granny smith.

Crab apples, the small apples that look a bit like cherries, are the only apple native to North America.

Those little apples grow wild around our yard, but don’t taste good.

However, they do bake very well and also taste delicious in this salsa!

Ingredients

To make this you’ll need:

Tomatoes– I recommend roma tomatoes. Chop them.
Onions– Yellow, chopped onions.
Bell peppers– Chopped green peppers.
Jalapenos- Seeded and minced.
Apples– See the above note about what apples are best. Peel and chop them.
Sugar– Both brown and granulated.
Vinegar– Apple cider is preferable but you can sub white vinegar if it’s all you have.
Spices– Salt, pickling spices, ground cinnamon, minced garlic
Lime juice– Fresh is best

How to Make

To make this salsa, start by cutting a piece of cheese cloth to create a 4×4″ square.

Add the pickling spices to the center.

Pull the corners up to close the clothe and tie it tightly to secure with a bit of cooking twine.

After you’ve made the seasoning packet, add all of the ingredients, including the pickling spice packet, to a large stock pot and stir gently to combine.

Bring the mixture to a rolling boil over high heat, then reduce the heat to low so that the mixture can gently simmer for 1 1/2- 2 hours or until it cooks down.

Stir occasionally.

When the salsa has reduced and everything is tender, pick out and discard the pickling spice satchet.

Use an immersion blender to blend the salsa to your desired consistency.

You can let the salsa cool slightly, and serve warm, or cool completely and then chill before serving.

Enjoy!

Serving suggestions

You can serve this as a regular salsa with chips or over a block of cream cheese with crackers and baguette slices.

It is also easy to jar and perfect for gift giving and holiday celebrations!

How much salsa does this recipe make?

This recipe makes roughly 5 pints, but you can half the recipe easily if you prefer.

We never do and give extras away as a seasonal treat.

Tips and Tricks

Want this spicier? You can add a habanero pepper for heat.
Don’t mash or blend the salsa for a Mexican style chutney.
While I’m not a fan, my husband insists on adding a small amount of cilantro when it’s his turn to make this- adds a burst of flavor every now and then.

Other Homemade Salsa Recipes

Homemade apple salsa is a delicious, savory way to use up lots of apples. Make it this fall and enjoy!

Looking for other homemade salsa recipes? Try these:

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