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green apple salsa with cinnamon chips

green apple salsa

Today especially, fall is in the air. The temperature has turned cool, and for those of us in New England, you can feel the season about to change. While I’m not quite ready for the cooler days ahead, I am ready for the bounty of freshly picked apples at the farmer’s market. This salsa is really quick and can be made with either green or red apples, whichever you choose. And for a little extra heat, leave in the seeds from the jalapeño.

2 tablespoons unsalted butter
1 pita pocket
1/2 teaspoon ground cinnamon

1 medium green apple, diced
1 tablespoon minced red onion
1/4 jalapeño, seeds removed and finely diced
Juice from 1 lemon
1-2 teaspoons sugar, or to taste
1-2 teaspoons white wine vinegar
1-2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper
2 tablespoons finely chopped fresh cilantro

1. Make cinnamon chips.
2. Preheat oven to 425°F.
3. In a small saucepan, melt butter.
4. Using a sharp knife, gently split open edges of pita at its seam, separating each into two rounds. Using a pastry brush, gently brush melted butter on coarse inner side of each round. Sprinkle tops evenly with cinnamon. Cut each round into triangles. Spread pitas out in a single layer onto a large baking sheet. Bake until lightly golden brown, about 3-4 minutes. Set aside to cool.
5. In a medium bowl, combine apple, red onion, jalapeño, lemon juice, 1 teaspoon sugar, 1 teaspoon white wine vinegar and 1 tablespoon olive oil. Season with salt and pepper. Stir until combined. Taste for seasoning and adjust if necessary. Serve with cinnamon chips.

Serves 4.

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