Avocado and Apple Salsa

Fall is here and so are all kinds of apples. They are perfect in this Avocado and Apple Salsa. Go green to add zing, or use red apples for a bit of sweet.

The beginning of fall in San Diego is actually pretty hot. We don’t start getting feeling the chill in the air until October. And even then we get hit with a few hot 90-degree days.

So I know that fall is here by what is available at the grocery store. Although here in the US apples are available all year round, it is only during the fall when we see a larger variety of apples that go beyond red delicious, granny smith, gala and fuji.

If you are able to get ahold of some gorgeous heirloom apples, then you are lucky. You can make so many delicious things with apples like a whole wheat apple galette or baked apples.

But today I am sharing some unique and special: an avocado and apple salsa.

Why you have to try this recipe

Chips and salsa is always a fun and easy snack, but don’t get in a rut with your salsa! Fruit and salsa is always a welcome treat for me. I have mixed in pomegranate, even mango in my salsa – it’s really delicious.

This salsa has apples in it. It is a chunky no-cook salsa, kinda like a pico de gallo. The apples offer crunch and a bit of sweet and sour (depending on the apples you use).

I also add creamy avocados, because well, I live in SoCal and we LOVE our avocados! And yes, we still get them in the fall. It not only adds creaminess to the salsa, but also a bit of nuttiness.

This apple salsa is great for an afternoon snack or game day appetizer. Honestly you never need an excuse when it comes to a great chips and salsa!

Ingredients you need

• Apples: Choose your favorite apple for this recipe. I personally like a crisp, sweet and sour kind of apple. Check out your local Sprouts market or farmers market for some heirloom apples like King David, the Cortland, the Mutsu and “surprise it’s pink inside” Pink Pearls!
• Avocado: I personally prefer the haas avocado, but you can certainly use a fuerte, reed or any variety of avocado.
• Tomato: If it’s early fall, then choose a sweet heirloom tomato. You can also use cherry or grape tomatoes.
• Red onion: When it comes to eating raw onions, I prefer red onions. You can also use green onions or a regular yellow onion.
• Jalapeño pepper: For a touch of heat, I add a chopped jalapeño. If you like it even spicier, try a serrano chile.
• Cilantro: Fresh cilantro is always preferred and is important especially in a salsa.
• Mexican lime: Any lime juice can be used, but if you have Mexican limes please use them.
• Salt and pepper

Step-by-step directions

Oh yeah, this is such a difficult recipe to make. JUST KIDDING!

Simply combine all of the ingredients in a bowl and adjust seasonings to taste. Then Refrigerate until ready to serve. Boom! That’s it!

Serve with tortilla chips or even potato chips. You can also serve this salsa with fish, shrimp or chicken.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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