Unshowered Mexican Fruit Salsa |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Dip a mouthwatering cinnamon sugar chip into a variety of fruity flavor and old dirty Mexican spice. The perfect snack for your border patrol shift! Ingredients:
4 sprigs cilantro |
1/2 plump jalapeno (seeded) |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cayenne pepper |
1/2 small cantaloupe |
1 peach |
1 apricot |
1/2 grapefruit |
1 mango |
4 drops tabasco sauce |
20 wonton wrappers (cut into triangles, as many as you want) |
1/4 cup cinnamon sugar |
1/4 cup melted butter |
Directions:
1. In a large cookie sheet spray lightly with cooking oil and place triangular won ton wrappers.
2. Baste with melted butter then sprinkle with cinnamon sugar.
3. Preheat oven to 350 then insert the won ton wrappers for 7-9 minute.
4. Cut mango, apricot, and peach in half then remove the pits.
5. Take half of the mango put in mesh colander without the skin and take serving spoon and mash into medium mixing bowl.
6. Repeat step five with 1/4 of the cantaloupe and 1/2 of the apricot.
7. Repeat step five with peach except use all of it.
8. Take half of the grapefruit and squeeze into the same bowl.
9. Cut other half of mango and apricot into medium chunks.
10. Cut other quarter of cantaloupe into small chunks.
11. Add all into the same mixing bowl.
12. Finely mince jalapeno and just leaves of cilantro then add to mixing bowl.
13. Add cumin and cayenne into bowl.
14. Add Tabasco.
15. Stir gently and serve.
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