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FIVE FRUIT SALSA
  • 2 cups chopped cantaloupe
  • 6 green onions, chopped
  • 3 kiwifruit, peeled and finely chopped
  • 1 medium navel orange, peeled and finely chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 (8 ounce) can unsweetened crushed pineapple, drained
  • CINNAMON TORTILLA CHIPS:
  • 10 (8 inch) flour tortillas
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup finely chopped fresh strawberries
  1. In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.
  2. For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350 degrees F for 10-14 minutes or just until crisp.
  3. Just before serving, drain salsa if desired. Stir in strawberries.
  4. Serve fruit salsa with cinnamon chips.

 

 
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