Salsa is one of my favorite things to make for a get together - it's just too easy to throw together in a hurry with little muss or fuss. This Apple Pie Salsa with Cinnamon Sugar Chips recipe is just as easy, but brings in the comforting flavors of fall. There's a lot of chopping that goes into this recipe, so I would make sure you have a set of good sharp knives that can cut through the apples with ease. We used Zwilling's 8" Chef's Knife from their Four Star line and it worked perfectly!
Once I figured out how to make cinnamon sugar chips, I was hooked! I make these all the time now, and this apple pie salsa is just perfect to dip in to. Don't forget to top it all off with a dollop of whipped cream for a creaminess that will compliment the cinnamon taste throughout - it's heavenly!
For the salsa
- 4 medium Granny Smith apples, diced
- 2 teaspoons lemon juice
- 1 cup light brown sugar
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 teaspoons vanilla
- 1/2 cup whipped cream (optional)
For the cinnamon sugar chips
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 5 flour tortillas
- 2 tablespoons melted butter
To make the salsa, begin by chopping up apples into a small dice.
In large sauté pan, combine apples, lemon juice, brown sugar, butter, cinnamon, and nutmeg. Cook over medium heat for 20 minutes, stirring occasionally.
Stir in cornstarch. Cook for two minutes, stirring occasionally. Remove from heat. Stir in vanilla.
To make the cinnamon sugar chips, preheat oven to 350 degrees.
In small bowl, combine sugar and cinnamon.
Brush both sides of each tortilla with melted butter. Rub cinnamon-sugar mixture onto both sides of each tortilla.
Cut tortillas into wedges. Place on ungreased baking sheet. Bake for 14-16 minutes until brown and crisp. Cool on wire rack.
Serve warm. Top with whipped cream just before serving.