It snowed today. Major bummer. My daughter said to the snowflakes, "Go away snow!" And I agreed. Then, in the spirit of the spring that is supposed to be here, I decided to make this refreshing fruit salsa. It definitely livened our afternoon. It is a perfect party appetizer and it made me dream of future days of summer BBQ's with friends.
The hubs loved this salsa, and my daughter couldn't stop eating the cinnamon sugar tortilla chips.
Thankfully, this weekend is supposed to be in the 60's. Here's to spring days that are WAY overdue!
Fruit Salsa with Cinnamon Sugar Tortilla Chips (adapted from Mary Van Driest's recipe in Cook's Country 2008)
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalepeno pepper, seeded and minced
2 Granny Smith apples, peeled, cored and chopped fine
1 pint strawberries, hulled and chopped fine
3 good size kiwis, peeled and chopped fine
juice from 1 lemon (or you can try a lime)
2 tablespoons sugar
1 tablespoon cinnamon
1/4 cup butter, melted
6 - 8" flour tortillas
- In a large bowl, whisk together apple jelly, brown sugar and orange juice (whisk really good to ensure jelly breaks down).
- Add chopped jalepeno, apples, strawberries and kiwis to bowl. Mix together with the jelly mixture. Start squeezing the juice from one lemon into fruit salsa, taste, and add more according to taste. I used the whole lemon.
- For tortilla chips, adjust oven racks to upper-middle and lower-middle positions, and preheat oven to 350 degrees. Combine the cinnamon and sugar in a small bowl. Melt butter and brush over both sides of the tortillas. Cut each tortilla into 8 triangles and then place on a baking sheet. Sprinkle the cinnamon-sugar mixture generously over the tortilla triangles. Bake until golden and crisp, around 14 - 18 minutes, switching and rotating the baking sheets halfway through baking time.