This is soooooooo gooooooood! Takes a little bit of time, but it is worth it. It is not a hot salsa at all - it is made up of fruit and is sweet. Great to make in the summer when you can actually get a strawberry that is not from a laboratory.
Chips: Take the smaller white tortillas (from the refrigerated section of the Mexican aisle), spray them with a little water (I use my ironing board spray bottle). Sprinkle on a lot of cinnamon-sugar mixture. Bake at 350 for about 8-10 minutes. Let cool and cut into sixths. You will have to cook 2 at a time on a cookie sheet. While cooking.......
Salsa: Cut up seasonal fruit into small bites. Use whatever you like, but make sure you have some apples for crunch. I like to use strawberries, grapes, kiwi, pears, peaches and/or blueberries. Mix with enough apple jelly to make a "salsa" consistency. (Educational tidbit: the jelly keeps the fruit from going brown.) Let set in the refrigerator for an hour or so. Drain and serve in a chip/dip bowl - or whatever you have. Dip the cinnamon chips into the fruit for a low-cal taste of summer (Warning - not low-cal if you eat 200, which you will want to do).
Update: Skip the chip making and buy Stacy's Cinnamon Sugar Pita Chips. A great invention!
