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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, mike's peppered fruit salsa with cinnamon chips. One of my favorites food recipes. This time, I will 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 recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mike's Peppered Fruit Salsa With Cinnamon Chips is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Mike's Peppered Fruit Salsa With Cinnamon Chips:
  1. Prepare ● For The Salsa
  2. Make ready 3 Cups Fresh Strawberries
  3. Take 2 Cups Fresh Raspberries
  4. Make ready 1 Cup Fresh Mint
  5. Take 1 LG Red Apple
  6. Take 1 (8 oz) Can Minced Pineapple
  7. Get 1 EX LG Firm Beefeater Tomato
  8. Prepare 1 LG Jalapeño Pepper
  9. Make ready 1/2 Cup White Onion
  10. Get 1/2 Cup Cilantro
  11. Make ready 1 EX LG Pablamo Pepper [or 2/3 cup]
  12. Get 4 Habenero Peppers [or 1/4 cup]
  13. Get to taste Fresh Ground Black Pepper
  14. Make ready 2 Limes [juiced]
  15. Get 2 Lemons [juiced]
  16. Take 1/4 Cup Each: Bell Peppers [red, orange, yellow & green]
  17. Prepare ● For The Cinnamon Chips
  18. Prepare 1 Package Thick 6" Round Flour Tortillas [quartered]
  19. Make ready 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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