tropical salsa
A little different from the normal jarred salsa, pineapple makes such a statement as the main ingredient in this easy-to-make salsa that is perfect for an appetizer shared with cocktails or as a condiment for grilled seafood or pork.
Ingredients
- 3 tablespoons jalapeno spread, warmed
- 2 tablespoons lime juice
- 2 oranges, peeled & chopped
- 3 kiwi fruit, peeled & diced
- 1/2 pineapple, peeled, cored & diced
- 1/2 small red onion, diced (about 1/2 cup)
- 2 avocados, diced
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- pinch of salt & freshly ground pepper
CINNAMON TORTILLA CHIPS
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 6 fajita-size tortillas (6 inches/15cm)
Instructions
- Combine all the ingredients in a large bowl. Cover and refrigerate for 15 minutes.
To make the cinnamon tortilla chips:
- Preheat the oven to 375°F (190°C). Combine the sugar, cinnamon & salt in a small bowl. Brush one side of each tortilla with butter. Sprinkle with the cinnamon sugar. Place in a single layer on 2 baking sheets. Bake in preheated oven for about 15 minutes or until crisp. Cool then break into medium pieces to serve. Serve with the salsa.