Mike's Peppered Fruit Salsa With Cinnamon Chips
Mike's Peppered Fruit Salsa With Cinnamon Chips

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's peppered fruit salsa with cinnamon chips. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mike's peppered fruit salsa with cinnamon chips using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mike's Peppered Fruit Salsa With Cinnamon Chips:
  1. Prepare ● For The Salsa
  2. Get 3 Cups Fresh Strawberries
  3. Prepare 2 Cups Fresh Raspberries
  4. Prepare 1 Cup Fresh Mint
  5. Make ready 1 LG Red Apple
  6. Prepare 1 (8 oz) Can Minced Pineapple
  7. Get 1 EX LG Firm Beefeater Tomato
  8. Get 1 LG Jalapeño Pepper
  9. Prepare 1/2 Cup White Onion
  10. Make ready 1/2 Cup Cilantro
  11. Get 1 EX LG Pablamo Pepper [or 2/3 cup]
  12. Prepare 4 Habenero Peppers [or 1/4 cup]
  13. Take to taste Fresh Ground Black Pepper
  14. Make ready 2 Limes [juiced]
  15. Prepare 2 Lemons [juiced]
  16. Make ready 1/4 Cup Each: Bell Peppers [red, orange, yellow & green]
  17. Take ● For The Cinnamon Chips
  18. Prepare 1 Package Thick 6" Round Flour Tortillas [quartered]
  19. Prepare as needed Fresh Ground Cinnamon
  20. Take as needed Frying Oil
Instructions to make Mike's Peppered Fruit Salsa With Cinnamon Chips:
  1. Here's what you'll need. Pineapple not pictured.
  2. Fine chop everything except for raspberries and strawberries. Leave raspberries whole and quarter your large strawberries.
  3. Quarter your fresh flour tortillas.
  4. Fry in oil until tortillas are browned and crispy. Work in 10 chip batches.
  5. Drain chips on thick paper towels and dust with [no sugar] ground cinnamon immediately so it sticks to chips.
  6. Serve chips warm and salsa ice cold.
  7. This salsa is excellent on toasted bagels with cream cheese as well. Enjoy!

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