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Spicy Apple Salsa with Cinnamon Chips
Gala apples star in this zesty fruit salsa that’s a complete twist on the standard tomato version. Vary the other fruits according to your favorites or what’s in season and serve with crisp, cinnamon pita chips.
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- Both salsa and tortilla chips may be made in advance.
- Store chips in an airtight tin.
- 5 kiwi fruit, peeled and finely chopped
- 4 New Crop Gala Apples, peeled, cored and chopped
- 1 qt. strawberries, hulled and coarsely chopped
- 1 pt. blackberries, coarsely chopped
- 1 pt. raspberries, coarsely chopped
- 3 Tbsp. red currant jelly
- 2/3 cup(s) brown sugar
- 1 can green salsa (7 ounce)
- 3 Tbsp. habanero hot sauce, or to taste
- 1/3 cup(s) lime juice
- 1 Tbsp. cayenne pepper, or to taste
- 10 10, 10-inch flour tortillas
- Butter-flavored cooking spray
- 3 Tbsp. cinnamon
- 3 Tbsp. sugar
- Place the chopped kiwi fruit, apples, strawberries, blackberries and raspberries in a large bowl.
- Stir in the currant jelly, brown sugar, green salsa, habanero hot sauce, lime juice and cayenne pepper. Cover and refrigerate for at least 15 minutes.
- Preheat the oven to 350°F. Lightly grease 2 baking sheets.
- Spray both sides of the tortillas with cooking spray. Place 3 or 4 tortillas in a stack and cut into wedges using knife or kitchen shears. Arrange wedges in a single layer on the prepared baking sheets.
- Mix cinnamon and sugar together and sprinkle tortillas with cinnamon-sugar mixture. Repeat with remaining tortillas.
- Bake for 8 to 10 minutes. Remove from oven and cool.
- Serve with fruit salsa.