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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's peppered fruit salsa with cinnamon chips. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. 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. Prepare 3 Cups Fresh Strawberries
  3. Prepare 2 Cups Fresh Raspberries
  4. Make ready 1 Cup Fresh Mint
  5. Get 1 LG Red Apple
  6. Prepare 1 (8 oz) Can Minced Pineapple
  7. Get 1 EX LG Firm Beefeater Tomato
  8. Prepare 1 LG Jalapeño Pepper
  9. Take 1/2 Cup White Onion
  10. Take 1/2 Cup Cilantro
  11. Make ready 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. Take 2 Limes [juiced]
  15. Take 2 Lemons [juiced]
  16. Take 1/4 Cup Each: Bell Peppers [red, orange, yellow & green]
  17. Make ready ● For The Cinnamon Chips
  18. Take 1 Package Thick 6" Round Flour Tortillas [quartered]
  19. Get as needed Fresh Ground Cinnamon
  20. Get as needed Frying Oil
Steps 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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