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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way 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 is gonna smell and look delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's peppered fruit salsa with cinnamon chips using 20 ingredients and 7 steps. Here is how you can achieve that.

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