I made this salsa to go with our dinner. I was making Gorditas and was afraid the boys would starve – being that they don’t like eating new things all the time. And this was fun because they could help make it. We chopped, blended, sprinkled, squeezed, and stirred. It was fun. And the end results were very rewarding. I’d made this before to take with us to parties but not really for supper. We even made our own chips. My husband and I talked after dinner about all the twists we could make – add avocado, or use fresh pineapple (that’s really the best – they weren’t on sale this week). The minced onion and cilantro keep it from becoming overly sweet and desserty. All in all, it was a crowd pleaser and I can’t wait to eat the leftovers for my afternoon snack today! You can adjust the amounts of each ingredient, eliminate, add, its great. Customize it however your family will dig it…
1 mango – diced (my mango was too hard, so I put the chunks along with a big squeeze of honey, maybe 1/4 cup or so, and enough pineapple juice to cover the mango into my magic bullet and pureed it into a pulpy juice. That made a nice base for the salsa.)
1 cup diced pineapple
1 cup diced strawberries
2 diced kiwis
juice of 1/2 a lime
1/2 of a red onion – minced
1/2 cup (less if you’re not a fan) chopped cilantro
Toss it up in a bowl. Chill in the fridge til you get the tortilla chips made. Or overnight.
Cinnamon Tortilla Chips
I like to use fajita sized flour tortillas. They are pretty small – which means they require less cutting.
10 flour tortillas
3 – 4 Tbsp butter, softened
1/2 cup sugar
1 Tbsp cinnamon
Spread the butter on the top side of the tortilla.
In a bowl mix up the sugar and cinnamon. Sprinkle liberally over the tortillas. Pour off the excess – shifting it all around the tortilla so its covered all over.
Cut the tortillas with a pizza cutter into triangular pieces.
Bake at 400 F for 10 minutes. Or until they get crisp and slightly golden.
Let them cool and enjoy!