My friend Barbara sent me this great summer recipe just full of fresh fruit flavors, with just the right amount of jalapeno kick to make it an instant make-again favorite.  Try washing it down with White Sangria from the Columbia restaurant!

Fruit Salsa:

2 T. apple jelly
2 T. light brown sugar
1 cup orange juice
1 jalapeno, seeded & minced
2 Granny Smith apples, peeled, cored, chopped fine
1 pint strawberries, hulled & chopped fine
3 kiwis, peeled and chopped fine

Cinnamon Chips:

2 T. granulated sugar
1 T. ground cinnamon
12   6 inch flour tortillas

For fruit salsa:  Whisk jelly, sugar, orange juice, and jalapeno in large bowl.  Add apples, strawberries, and kiwis and toss to coat.

For chips: Adjust oven racks to upper-middle and lower-middle positions and heat to 350 degrees.  Combine sugar and cinnamon in bowl.  Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges.  Arrange tortillas in single layer on two baking sheets and sprinkle sugar mixture evenly over top.  Bake until golden & crisp, 10 to 15 minutes, switching and rotating sheets halfway through baking time.  Serve with salsa. 

Once cool, the chips can be stored at room temp in an airtight container for 4 days.  Salsa is best served immediately.

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