Recipe-strawberry salsa and cinnamon chips

found this out on the main board-sounds yummo!

Post Date: 5/30/08 2:06 pm

 

This easy treat is always a hit. The cinnamon chips are a nice addition, but frankly the salsa is fabulous without any chips. Serve it for parties or as dessert.

Strawberry Salsa 16 ounces fresh strawberries, chopped 2 large navel oranges, peeled, pith removed, segmented and chopped 2 kiwi, peeled and chopped Mix in a bowl, cover and refrigerate for 2-4 hours before serving. This only keeps well for about a day.  If you must prepare it earlier in the day, or the day before, layer the oranges, then kiwi, then strawberries in your storage container and don't mix them until a couple of hours before serving.

TIP: To easily remove the peel and pith from any citrus fruit, Bring a saucepan of water to boil. Put the fruit into the water and boil for 3 minutes, turning occasionally to make sure all sides get a dip in the water. Remove from the heat and cool. When cool to the touch make a small slit in the peel, then use your fingers to pull the peel and pith away.  It will be clean as a whistle.

Cinnamon Chips 12 non-fat 7" flour tortillas (I've also used flax rollup wraps that are truly healthy and they are great in this recipe) 1/2 cup water 1/2 cup sugar, Splenda or a combination of both 1 tablespoon cinnamon a pinch of nutmeg, mace and/or coriander is nice if you like those spices

Heat the oven to 375 degrees.

Mix cinnamon and sugar in a small saucepan. Stir in water. Heat over medium heat, stirring constantly, until sugar is complete dissolved and the solution startes to bubble around the sides of the pan. Remove from the heat.

Use a pastry brush to paint on the sugar-cinnamon solution lightly--you really don't need much for great flavor.  Stack several painted tortillas and cut into wedges (about 8). Place single layer on a non-stick cookie sheet (or spray with oil or use parchment paper). Bake 12 minutes or untill just lightly browned. Transfer to a cooling rack immediately upon removing from the oven. Allow to thoroughly cool before putting them in a closed container for storage or they will soften up. These will keep for many days.

HIjack... this sounds yummy.. I have to tell you I made the salsa chicken the other day, I did toss in about a cup of rice  on the bottom with a little water..Oh my oh my, the entire thing was just melt in your mouth ( I used skinned thighs)

 Margo - that sounds yummy. Nice tip about the oranges too. They sound too good to last for many days in my house. I can envision Tom eating the whole thing and me getting one tiny taste. Thank you Annette

********** YUMMY ******** I bet you can interchange many berries & fruits in this salsa. Thanks for sharing.. .. .. Millie

Margo...this sounds wonderful. I copied and pasted it and added it to my recipe file. I also sent the recipes to my daughter Jamie. Nic and Grace would love this!! Thanks , connie d

I also made the Chicken Salsa and at the end threw in a package of frozen stir fry veges [thawed in the refrig] served it with yellow rice. It was real good and I could eat the chicken with all that sauce with no problem....had it for a few meals. very good. Was that your recipe also? Thanks, Love, Marti

no-the chix salsa was i believe dreamgirl119's--many have tried it and it sounds yum! i'll bet the veggies would be great with it too!thx! hugs!

Wow, sounds yummy. I bet that would be good on fish or chicken too. Thanks, Margo!