Salsa, it’s not just for Mexican food anymore

If you know us, you know that my family eats a LOT of salsa, really, a LOT.  I made salsa last year and my husband was hoarding jars of it in his closet . . . I kid you not. He wouldn’t let just anyone eat “the good stuff” he ran out in mid winter and all I’ve hear about recently is that we need to make more salsa! What can I say? He’s a spicy guy!

I did run across some incredible and intriguing salsa recipes – the first one that I’m going to try is Fresh Fruit Salsa with Cinnamon Chips. Okay, so this isn’t my husband’s idea of salsa, but it sounds like a wonderful refreshing treat on a hot summer day!

salsachips

Recipe and photo from Chef Mommy

Isn’t that just delightful?!

Ingredients

Fresh Fruit Salsa
1 pint fresh strawberries, stems removed and berries chopped
1 banana, peeled and chopped
2 kiwifruit, peeled and chopped
1/2 cup blueberries
2 tbsp. fresh lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a medium bowl, combine all the fruit. In a small bowl, whisk together the lemon juice, sugar, cinnamon and nutmeg. Drizzle, the lemon sugar over the fruit and stir gently to coat all the fruit. *I actually only used 3/4 of the lemon sugar*
Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Cinnamon Crisps
Flour tortillas
vegetable cooking spray
2 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.
Stir together the sugar and cinnamon in a small bowl. Firmly press cookie cutters into the tortillas and place the tortilla cut-outs onto an ungreased baking sheet. Lightly spray with the cooking spray, then sprinkle cinnamon sugar over the tortilla cut-outs. Bake for 6-8 min or until lightly browned. Cool and serve with the fruit salsa.

Over at Tip Nut she has a whole slew of salsa recipes – if you love salsa in all it’s variations, I suggest you get on over there and check some of them out!