Apple Chipotle Salsa (Southwest)

"This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos."
photo by teresas photo by teresas
photo by teresas
photo by 2Bleu photo by 2Bleu
Ready In:
4 cups




  • 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.

Questions & Replies

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  1. A 5 star for sure...we enjoyed the freshness of the apple...along with all the other yummy goodies...I would suggest that you chop your apple last...mine was starting to turn brown before I was able to throw in the lime juice mixture...served it with some burritos for lunch...I made as posted and used a fuji apple and left the skin on for color...thanks for posting it...:)
  2. This was pretty good although we didn't care for the vinegar so much, so next time we would leave that out, and maybe the olive oil too. It just didn't need it with the flavors of cilantro and the lime juice. I made just 1 cup using 1 apple and it was plenty for the two of us. The apple added a nice crunch. Thanks for sharing the recipe.
  3. YUM!! I think 1 large chipotle would be enough for the family, tho. ;) i served this over pork chops with rice to cut the heat if necessary, lol. It is delicious! the red onions available were red vidialias which worked really well. Made for our Veggie Swap VIP 6/10!!
  4. I love trying different salsa recipes and this one was very good. The sweetness of the apples compliments the heat of the chipotle peppers. I made as written except used red bell peppers. Once I completed the recipe, I divided the salsa in half. I left one half as is to enjoy as an appetizer with whole grain chips. To the other half I stirred in a little brown sugar (about 2 teaspoons) and cinnamon and served it as a topping on grilled boneless pork chops...delicious! Made for PRMR.



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