Jul 08 2008
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!
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
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.