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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's peppered fruit salsa with cinnamon chips. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

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