Fruit Salsa
Total Time
30 mins
Prep Time
25 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(3)
Ingredients
15
- 1 cup granulated sugar
- 4 tablespoons ground cinnamon
- 16 flour tortillas
- 1/2 cup unsalted butter, melted
- 16 oz strawberries, hulled and diced
- 18 oz blackberries, cut in half or quartered
- 6 nectarines or peaches, peeled and diced
- 7 kiwi, peeled and diced
- Juice of 1 lime
- Honey, to taste
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Preparation
Step 1
Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
Step 2
Combine sugar and cinnamon in a small bowl until well combined. Set aside.
Step 3
Lay out your tortillas. Brush a thin layer of butter over the tortillas, only on one side. Sprinkle cinnamon sugar generously over buttered tortillas.
Step 4
Using a pizza cutter or sharp knife, cut tortillas into triangles. I get 8 triangles out of every tortilla.
Step 5
Place tortilla triangles on the prepared baking sheet, in an even layer, making sure they don’t overlap. You will need to bake them in batches because they all won’t fit at the same time.
Step 6
Bake the tortillas for 8 to 12 minutes or until edges start to turn golden and they crisp up.
Step 7
Keep an eye on them because once they start to crisp up, they will be done quickly. Remove from the oven and cool completely. Repeat until all of the tortillas are baked. Once cooled, place in bowl.
Step 8
To make the fruit salsa, in a medium bowl, combine the strawberries, blackberries, nectarines or peaches, and kiwi. Add the lime juice and gently stir to combine.
Step 9
Taste and sweeten with honey, if desired. Serve with cinnamon tortilla chips.
Step 10
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Chef's notes
Store salsa in the fridge for up to 2 days. Tortilla chips will keep in a Ziploc bag or air tight container for up to 5 days on the counter.
