Mike's Peppered Fruit Salsa With Cinnamon Chips

Name: Mike's Peppered Fruit Salsa With Cinnamon Chips
Yield: 15 servings
Cuisine: American
Ingredients: ● For The Salsa; 3 Cups Fresh Strawberries; 2 Cups Fresh Raspberries; 1 Cup Fresh Mint; 1 LG Red Apple; 1 (8 oz) Can Minced Pineapple; 1 EX LG Firm Beefeater Tomato; 1 LG Jalapeño Pepper; 1/2 Cup White Onion; 1/2 Cup Cilantro; 1 EX LG Pablamo Pepper [or 2/3 cup]; 4 Habenero Peppers [or 1/4 cup]; to taste Fresh Ground Black Pepper; 2 Limes [juiced]; 2 Lemons [juiced]; 1/4 Cup Each: Bell Peppers [red, orange, yellow & green]; ● For The Cinnamon Chips; 1 Package Thick 6" Round Flour Tortillas [quartered]; as needed Fresh Ground Cinnamon; as needed Frying Oil

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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?

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

15 servings

● For The Salsa
3 CupsFresh Strawberries
2 CupsFresh Raspberries
1 CupFresh Mint
1LG Red Apple
1 (8 oz)Can Minced Pineapple
1EX LG Firm Beefeater Tomato
1LG Jalapeño Pepper
1/2 CupWhite Onion
1/2 CupCilantro
1EX LG Pablamo Pepper [or 2/3 cup]
4Habenero Peppers [or 1/4 cup]
to tasteFresh Ground Black Pepper
2Limes [juiced]
2Lemons [juiced]
1/4 CupEach: Bell Peppers [red, orange, yellow & green]
● For The Cinnamon Chips
1 PackageThick 6" Round Flour Tortillas [quartered]
as neededFresh Ground Cinnamon
as neededFrying Oil

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Steps

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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MMOBRIEN @cook_2891564

on September 16, 2016 16:56

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!