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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's peppered fruit salsa with cinnamon chips. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must 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 cook that.

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