📖 Instructions

1. First things first, let's prep those apples! Core, peel (if you prefer – I usually leave the skin on for extra texture, but it's totally up to you), and dice 2 medium-sized apples (like Honeycrisp or Gala) into small, even pieces. Aim for about 1/4-inch dice for the best texture. If you let them sit around they will brown, so have the rest of the ingredients ready to go!
2. Next, dice half of a red onion very finely. Nobody wants a huge bite of onion, so the smaller the better. If you're sensitive to raw onion, you can soak the diced onion in cold water for about 10 minutes, then drain it well to mellow out the flavor.
3. Now for the heat! Remove the seeds and membranes from one jalapeno pepper (or more, if you're feeling brave!), and dice it as finely as you can. Remember, the seeds and membranes are where most of the heat is, so removing them will give you a milder salsa. Pro Tip: Wear gloves when handling jalapenos! I once rubbed my eye after cutting one...lesson learned the hard way.
4. In a medium bowl, combine the diced apples, red onion, and jalapeno. Add 2 tablespoons of apple cider vinegar. This will help to brighten the flavors and prevent the apples from browning too quickly. Stir everything together gently.
5. Time for the 'crisp' part! In a small bowl, combine 2 tablespoons of brown sugar, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Sprinkle this mixture over the apple mixture. The brown sugar and cinnamon will create that warm, cozy flavor that reminds you of apple crisp. Yum!
6. Give everything one last gentle toss to make sure the brown sugar mixture is evenly distributed. Taste and adjust the seasonings as needed. You might want to add a little more brown sugar for extra sweetness, or a pinch of cayenne pepper for an extra kick. Remember, this is your salsa, so make it your own!
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. The longer it sits, the better it gets! I usually make this a few hours ahead of time.
8. While the salsa is chilling, prepare your cinnamon tortilla chips. You can either buy them pre-made, or make your own by brushing flour tortillas with melted butter, sprinkling them with cinnamon sugar, and baking them at 350°F (175°C) until crisp. Just be careful that you dont burn them!
9. Before serving, give the salsa one last stir. If it seems a little watery, you can drain off some of the excess liquid. Serve chilled with cinnamon tortilla chips, or use as a topping for grilled chicken, pork, or even fish. Enjoy!