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SALSA WEEK: FRUIT SALSA WITH CINNAMON CHIPS

Salsa is most commonly made of tomatoes and onions, but not always. The farmer's market bounty can be turned into many other interesting kinds of salsas featuring fruits and other unexpected veggies. This week, we'll give you a few new ways to dip your tortilla chip. This one can serve as a dessert or an appetizer and comes from tasteofhome.com.

INGREDIENTS

1 cup finely chopped fresh strawberries

1 medium navel orange, peeled and finely chopped

3 medium kiwifruit, peeled and finely chopped

1 can (8 oz.) unsweetened crushed pineapple, drained

1 tablespoon lemon juice

1 1/2 teaspoons sugar

CINNAMON CHIPS:

10 flour tortillas (8 inches)

1/4 cup butter, melted

1/3 cup sugar

1 teaspoon ground cinnamon

DIRECTIONS

In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.

For chips, brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets.

Bake at 350 degrees for 5-10 minutes or just until crisp. Serve with fruit salsa. Yield: 2 1/2 cups salsa (80 chips).

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