Fruit Salsa & Cinnamon Tortilla Crisps

Fruit Salsa:

1 c. finely chopped strawberries

1 med. orange, peeled & finely chopped (1/3 cup)

2 large or 3 small kiwifruit, peeled & finely chopped

1/2 c. finely chopped fresh pineapple, or 1-8 oz. can crushed pineapple, drained

1/4 c. thinly sliced green onions (2)

1/4 c. finely chopped yellow or green sweet pepper

1 T. lime or lemon juice

1 fresh jalapeno pepper, seeded & chopped (optional)

In a mixing bowl stir together the strawberries, orange, kiwi, pineapple, green onions, sweet pepper, lime or lemon juice, and if desired, jalapeno pepper. Cover and chill for 6-24 hours. Serve with cinnamon tortilla crisps. Makes about 3 cups salsa. If you plan to chill this salsa more than 6 hours, stir in the strawberries just before serving.

You can also use other fruits (whatever you like). Scott prefers it fruity,without the onions & peppers. We've made it in the blender too. (It's not chunky, but quicker to make).And we don't chill it.

Cinnamon Tortilla Crisps:

12 7-or-8 inch flour tortillas

1/2 c. sugar

1 tsp. ground cinnamon.

1/4 c. butter, melted

Brush butter over tortillas. Combine sugar and cinnamon, sprinkle mixture over tortillas. Cut each tortilla into 8 wedges. Spread 1/3 of the wedges in a 15x10x1 inch baking pan. Bake @ 350 5-10 minutes or till crisp. Repeat with remaining wedges; cool. Store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks. Makes 96 crisps (24 appetizer servings).

We don't melt the butter first, we just spread it on. Also, you don't have to make the full batch of tortillas if you have a smaller group. We do a batch (pan) at a time and go from there, so we don't have to store any.

recipe from Better Homes and Gardens New Cook Book