27 Apr Tangy Fruit Salsa With Cinnamon Chips

Sweeten your options with this raspberry, peach and kiwi fruit salsa. Cinnamon tortilla chips are the ultimate dippers.

Cinnamon Chips

• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 4 (6-inch) flour tortillas

Salsa

• 1 cup frozen raspberries
• 2  peaches, peeled and chopped or 1 can (15 oz) sliced peaches, drained and chopped
• 2   kiwifruit, peeled and chopped
• 1 teaspoon lime zest
• 2 teaspoons lime juice
• 1 teaspoon sugar

Directions

1. For cinnamon chips, preheat oven to 400°F.  In a bowl, combine sugar and cinnamon. Lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges; place in single layer on an ungreased baking pan. Bake 8-10 minutes or until lightly browned and crisp. Remove to wire rack to cool completely.
2. Meanwhile for salsa, In a large bowl, combine the salsa ingredients. Mix gently.
3. Serve with cinnamon chips.

Yield: 2-1/4 cups salsa (32 chips)

Recipe by Pampered Chef