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, we’re going to prepare a distinctive dish, mike's peppered fruit salsa with cinnamon chips. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Mike's Peppered Fruit Salsa With Cinnamon Chips is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Mike's Peppered Fruit Salsa With Cinnamon Chips is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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