Total time:
35 mins
Makes:
8 servings
INGREDIENTS
SALSA:
- 1 pint Strawberries, caps removed and finely diced
- 2 Kiwi, peeled and finely diced
- 1 Granny Smith Apple, peeled and finely diced
- 1 Mango, peeled and finely diced
- 1/4 cup Sugar
- 1 Lemon
CINNAMON CHIPS:
- 6 Flour Tortillas
- 1/2 cup Butter, melted
- 1 cup Sugar
- 1 tablespoon Cinnamon
INSTRUCTIONS
FRUIT SALSA:
Step 1
Place all of the diced fruit in a large bowl.
Step 2
Sprinkle the sugar over the fruit and then squeeze the lemon over the fruit (make sure to remove the seeds!). Toss the fruit until well coated.
Step 3
Cover the fruit and refrigerate for at least 30 minutes before serving.
Step 4
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
CINNAMON CHIPS:
Step 1
Preheat oven to 400 degrees F.
Step 2
Brush the melted butter over the tortillas making sure to turn them to butter both sides.
Step 3
Use a pizza cutter or sharp knife to cut the tortillas into chip-sized wedges.
Step 4
In a small bowl combine the sugar and cinnamon together.
Step 5
Place the tortillas in a gallon bag or large sealable container. Add the cinnamon sugar, seal the bag and shake until the chips are covered in cinnamon sugar.
Step 6
Arrange the tortilla pieces in a single layer on a parchment paper lined baking sheet. Bake for approximately 7 minutes or until crispy.
Step 6
Let cool completely before serving.
