Strawberry Salsa with Cinnamon Sugar Chips
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 mins
Serves: 4 servings
1 pint strawberries, hulled and finely diced
2 kiwi, peeled and finely diced
1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt
1 tsp Golden Fig brand basil pepper
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)
PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.
Preheat oven to 350 degrees.
Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro. In a small bowl combine lime juice, salt and basil pepper – whisk to combine. Pour over salsa and mix until combined. Taste for seasoning – add additional salt and pepper, if needed. Cover and refrigerate for 30 minutes. This can be made a day ahead of time and refrigerated overnight.
In a small bowl combine cinnamon and sugar. Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter. Sprinkle with cinnamon-sugar mixture. Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla. Arrange wedges in a single layer on baking sheet. Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips. Let chips cool before serving. Serve with chilled fruit salsa.