Fruit Salsa (Strawberries, Kiwi, Apples)

}

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.