Tuesday, August 16, 2011
Fruit Salsa with Cinnamon Chips
As far as an actual "recipe" goes, there is lots of room to play. I'll post what I "usually" use in mine, but feel free to substitute whatever fruit is in season or what you have on hand. I usually try to incorporate as many colors as possible, but once you add any berries, it all turns red anyways, so I guess that's not as important. I always use apples and I always use strawberries. Everything else I use is based on what's available and what's on sale at the grocery store! Also, the added sugar can vary from batch to batch depending on how sweet your fruit is and what fruit you add.
2 apples, diced (Sometimes I peel them, sometimes I don't... it's a personal preference)
1 lb. strawberries, diced
1-2 peaches, peeled, and diced
2-3 kiwis, diced
8 oz. blackberries (or raspberries or blueberries, etc.)
1-3 Tbsp. white sugar (add 1/2 Tbsp. at a time, so it doesn't get too sweet)
2-3 Tbsp. Jelly or runny Jam
Juice from 1/2 a lime
Other fruit that works well: Mangoes, Pineapple, Oranges, Plums, etc. Simply substitute one of these for one of the amounts up above.
Not much by way of instructions here. Simply chop your fruit as finely as you like... I prefer mine diced pretty finely to get more of a salsa consistency but I've seen it chopped in large pieces, too. Once the fruit has been diced, toss it together gently.
Add lime juice, sugar and jelly at the end to achive desired sweetness and consistency. Keep in mind that the sugar will draw out the juices from the fruit making it juicier and runnier, so the longer it sits, the runnier it will get. Keep that in mind when deciding how much jelly to add.
Also, if color is a concern, then remember to add your berries last, right before serving. They'll stain all the other fruit and make everything appear simply red. The lime juice, however, will keep your fruit from browning.
Cinnamon Sugar (Mixture of 3/4 cup white sugar and 4 Tbsp. Cinnamon)
Butter or Cooking Spray
Flour Tortillas (I usually use about 6-8 large tortillas or at least 10 of the mini sized tortillas)
1. Preheat your oven to 350. Line a large cookie sheet with tin foil.
2. Brush one side of a tortilla with softened/melted butter or simply spray with cooking spray.
3. Liberally sprinkle with cinnamon sugar.
4. Cut into triangles using a pizza cutter.
4. Place on cookie sheet and bake until crisp, about 8-10 minutes. You'll know they're done once the edges start to curl slightly and they're lightly browned. They will continue to crisp up once they're removed from the oven.