Mike's Peppered Fruit Salsa With Cinnamon Chips

Well, it s the end of Salsa Week here in the O Brien Shire. With that, my youngest 7 year old students decided to make a spicy fruit breakfast salsa for their school mates. Served alongside their homemade cinnamon tortilla chips. To save time, you can purchase pre-fabricated cinnamon tortilla chips. Stacy s makes a great chip if you re interested. But, nothing beats homemade! Does it?

  1. ● For The Salsa
  2. 3 Cups Fresh Strawberries
  3. 2 Cups Fresh Raspberries
  4. 1 Cup Fresh Mint
  5. 1 LG Red Apple
  6. 1 (8 oz) Can Minced Pineapple
  7. 1 EX LG Firm Beefeater Tomato
  8. 1 LG Jalapeño Pepper
  9. 1/2 Cup White Onion
  10. 1/2 Cup Cilantro
  11. 1 EX LG Pablamo Pepper or 2/3 cup
  12. 4 Habenero Peppers or 1/4 cup
  13. to taste Fresh Ground Black Pepper
  14. 2 Limes juiced
  15. 2 Lemons juiced
  16. 1/4 Cup Each: Bell Peppers red orange yellow amp green
  17. ● For The Cinnamon Chips
  18. 1 Package Thick 6 quot Round Flour Tortillas quartered
  19. as needed Fresh Ground Cinnamon
  20. as needed Frying Oil
  1. Change Heres what youll need Pineapple not pictured
  2. Change Fine chop everything except for raspberries and strawberries Leave raspberries whole and quarter your large strawberries
  3. Change Quarter your fresh flour tortillas
  4. Change Fry in oil until tortillas are browned and crispy Work in 10 chip batches
  5. Change Drain chips on thick paper towels and dust with no sugar ground cinnamon immediately so it sticks to chips
  6. Change Serve chips warm and salsa ice cold
  7. Change This salsa is excellent on toasted bagels with cream cheese as well Enjoy!

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