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?
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?
Cooking Instructions
- 1
Here's what you'll need. Pineapple not pictured.
- 2
Fine chop everything except for raspberries and strawberries. Leave raspberries whole and quarter your large strawberries.
- 3
Quarter your fresh flour tortillas.
- 4
Fry in oil until tortillas are browned and crispy. Work in 10 chip batches.
- 5
Drain chips on thick paper towels and dust with [no sugar] ground cinnamon immediately so it sticks to chips.
- 6
Serve chips warm and salsa ice cold.
- 7
This salsa is excellent on toasted bagels with cream cheese as well. Enjoy!
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