Sign Up for the Recipe Publishing Newsletter
Cinnamon Chips and Fruit Salsa Recipe
Heat your oven to 350 degrees and melt about 2 tbsp of butter. Cut the tortillas into sixths (it's easiest to do this if you stack them and slice them all at once), brush on both sides with melted butter, sprinkle with a little sugar and cinnamon and place in a single layer on a large baking sheet; use two if needed.
The tortillas will need about 15 minutes in the oven, which is plenty of time to prepare the salsa. Peel and dice the peaches and kiwis and slice the strawberries, removing the tops first. Combine in a large bowl and add the lime juice, sugar, and salt. Taste and adjust seasoning if necessary before refrigerating the salsa for 1-2 hours before serving. You may want to drain off some of the liquid before you serve this fruit salsa recipe, depending on how much liquid the strawberries and kiwi release.
Once the cinnamon chips are done, simply set them aside to cool; alternately, you can prepare the chips once the salsa has had a few hours to refrigerate if you would prefer your cinnamon chips while they are still warm.
Strawberry, Kiwi and Peach Fruit Salsa with Cinnamon Chips
Ingredients -
For the Salsa:
1 1b strawberries, sliced
2 kiwi fruits, peeled and diced
2 peaches, peeled and diced
juice of 1 lime
a pinch each of sugar and salt
For the Cinnamon Chips
12 small flour tortillas
Melted butter
Cinnamon
Sugar
Preparation:
Heat your oven to 350 degrees and melt about 2 tbsp of butter. Cut the tortillas into sixths (it's easiest to do this if you stack them and slice them all at once), brush on both sides with melted butter, sprinkle with a little sugar and cinnamon and place in a single layer on a large baking sheet; use two if needed.
The tortillas will need about 15 minutes in the oven, which is plenty of time to prepare the salsa. Peel and dice the peaches and kiwis and slice the strawberries, removing the tops first.
Combine in a large bowl and add the lime juice, sugar, and salt. Taste and adjust seasoning if necessary before refrigerating the salsa for 1-2 hours before serving. You may want to drain off some of the liquid before you serve this fruit salsa recipe, depending on how much liquid the strawberries and kiwi release.
Once the cinnamon chips are done, simply set them aside to cool; alternately, you can prepare the chips once the salsa has had a few hours to refrigerate if you would prefer your cinnamon chips while they are still warm.
