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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Scoop this chunky fresh-tasting salsa onto a cinnamon tortilla chip and you'll have to go back for more, says field editor Catherine Dawe of Kent, Ohio. Ingredients:
2 cups chopped fresh cantaloupe |
6 green onions, chopped |
3 kiwifruit, peeled and finely chopped |
1 medium navel orange, peeled and finely chopped |
1 medium sweet yellow pepper, chopped |
1 medium sweet red pepper, chopped |
2 jalapeno peppers, seeded and chopped |
1 can (8 ounces) crushed unsweetened pineapple, drained |
cinnamon tortilla chips: |
10 flour tortillas (8 inches) |
1/4 cup butter, melted |
1/3 cup sugar |
2 teaspoons ground cinnamon |
1 cup finely chopped fresh strawberries |
Directions:
1. In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or
2. overnight.
3. For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350° for 10-14 minutes or just until crisp.
4. Just before serving, drain salsa if desired. Stir in strawberries.
5. Serve fruit salsa with cinnamon chips. Yield: 8 cups.
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