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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's peppered fruit salsa with cinnamon chips. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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. Get 3 Cups Fresh Strawberries
  3. Make ready 2 Cups Fresh Raspberries
  4. Make ready 1 Cup Fresh Mint
  5. Prepare 1 LG Red Apple
  6. Make ready 1 (8 oz) Can Minced Pineapple
  7. Prepare 1 EX LG Firm Beefeater Tomato
  8. Make ready 1 LG Jalapeño Pepper
  9. Get 1/2 Cup White Onion
  10. Take 1/2 Cup Cilantro
  11. Make ready 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. Get 2 Limes [juiced]
  15. Get 2 Lemons [juiced]
  16. Take 1/4 Cup Each: Bell Peppers [red, orange, yellow & green]
  17. Take ● For The Cinnamon Chips
  18. Prepare 1 Package Thick 6" Round Flour Tortillas [quartered]
  19. Make ready as needed Fresh Ground Cinnamon
  20. Take 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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