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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mike's peppered fruit salsa with cinnamon chips. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Mike's Peppered Fruit Salsa With Cinnamon Chips is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first 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. Take ● For The Salsa
  2. Get 3 Cups Fresh Strawberries
  3. Prepare 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. Take 1 LG Jalapeño Pepper
  9. Make ready 1/2 Cup White Onion
  10. Make ready 1/2 Cup Cilantro
  11. Prepare 1 EX LG Pablamo Pepper [or 2/3 cup]
  12. Get 4 Habenero Peppers [or 1/4 cup]
  13. Prepare to taste Fresh Ground Black Pepper
  14. Make ready 2 Limes [juiced]
  15. Prepare 2 Lemons [juiced]
  16. Prepare 1/4 Cup Each: Bell Peppers [red, orange, yellow & green]
  17. Prepare ● For The Cinnamon Chips
  18. Get 1 Package Thick 6" Round Flour Tortillas [quartered]
  19. Prepare as needed Fresh Ground Cinnamon
  20. Take 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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