It has been a few days since I got back from my trip to meet family and attend to Mom after her surgery. It was very hard to leave her as she is still recovering.
Also, I am still under jet lag and I must say one gets quite spoiled at mom’s home.😅 so I am still trying to get back into my daily routine of responsibilities. Hope everything goes well for you all and me as well.❤️

SO, this apple salsa is perfect for appetizer trays like cheese and snack trays. As the produce season came to an end I had plenty of tomatoes and apples on hand. I made it using freshly picked apples and Heirloom tomatoes from my home garden. This recipe consists of a few simple ingredients that can be quickly turned into a salsa batch that should last you for weeks. I also love this salsa as a spread for the many different savory sandwiches.

MEK Apple Salsa on Sourdough Baguette topped with Poached Eggs

1 lb fresh tomatoes- diced
1 lb fresh tomatoes- pureed
2 large apples- diced
1 large onion- diced
1 bell pepper- diced
2 tbsp red wine vinegar
1 tbsp brown sugar
¾ tsp salt
2 tbsp lemon juice
Fresh Italian herbs of your choice- I used basil, thyme, oregano
3 tbsp olive oil

Combine diced tomatoes, onions, bell pepper, apples, and tomato puree in a deep pot. Also add the vinegar, lemon juice, brown sugar, and salt to it. Mix it and cover it. Cook it on medium heat for 20 minutes. Keep stirring it to prevent it from burning.

After the first 20 minutes of cooking, mash it with a potato masher and return it to low heat for an additional 8-10 minutes or till the desired thickness is achieved.
Let it cool for a while. Then add fresh chopped herbs of your choice and olive oil. Stir and taste it and transfer it to clean jars. You can leave one jar in the fridge and freeze the rest.
It's great for scooping it with chips or as a sandwich spread. Enjoy!

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