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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's peppered fruit salsa with cinnamon chips. One of my favorites. 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 well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I’ve loved my whole life.

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