Apple Salsa with Cinnamon Tortilla Chips
- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Apple Salsa Ingredients:
- 2 medium tart apples, chopped (Granny Smith)
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Cinnamon Tortilla Chips Ingredients:
- 8 - 8 inch flour tortillas
- Water
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Directions:
- In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.
- Grate about one Tbsp of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 Tbsp of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.
- To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.
- Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.
- Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.
- Bake the cinnamon coated tortillas in a preheated 400° F oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side. Servings: 4
Source:
Submitted by: Recipe Group Member
Date:
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