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Monday, June 16, 2014

Fruit Salsa

REPEAT recipe but totally yummy and perfect for summer!

Here's what you'll need

1 C finely chopped Strawberries
1 med Orange peeled and finely chopped
3 Kiwi, peeled and finely chopped
8 oz can crushed pineapple drained or 1/2 C fresh
1/2 c finely sliced/chopped green onions ~ 1 bunch
1/4 C each chopped yellow and green pepper
1 T lemon or lime juice
1 fresh jalapeno seeded and chopped ~ optional, I don't use
Combine and chill 6-24 ihours, if chilling for more than 6, leave strawberries out until right before serving. Makes 3 cups

12 8" flour tortillas
1/2 C Sugar
1 t ground cinnamon ~ I used a bit more
1/4 C melted butter

Combine sugar and cinnamon. Brush tortillas with butter and sprinkle with sugar mix. Cut into 8 wedges, spread on baking sheet and bake at 350 for 5-10 minutes until dry and crisp. Cool and store in airtight container for 4 days or 3 weeks in freezer.
I used canned crushed pineapple. Make sure you drain it.
Chopped orange. Throw it in the bowl.
Chopped Kiwi, throw it in the bowl.
Chopped onion, throw it in the bowl.
Chopped peppers, throw them in the bowl.
Chopped Strawberries, throw them in the bowl. Squeeze your lime juice in and give it a stir.

Let's make the chips. Brush melted butter on flour tortillas, sprinkle with cinnamon and sugar mix.
Cut into triangles with a pizza cutter.
Bake at 350 for 5-10 minutes until dry and crisp. Do NOT let them cool on the baking sheet, the sugar causes them to stick as they cool

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