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

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, mike's peppered fruit salsa with cinnamon chips. One of my favorites. This time, I’m gonna 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 well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I’ve loved my entire life.

To get started with this recipe, we must 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 can achieve it.

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