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Strawberry Salsa
  • 1 cups - Strawberry, chopped
  • 1/2 cups - kiwi, chopped
  • 1/2 cups - cucumber, seeded and chopped, I peeled the cucumbers too.
  • 1 tablespoons - honey
  • 2 teaspoons - lime juice
  • 1/2 teaspoons - cinnamon
  • 1/4 teaspoons - ground ginger
  • Cinnamon Tortilla Chips
  • 2 tablespoons - sugar
  • 1 teaspoons - cinnamon
  • 6 - flour tortillas, 6-inch size
  • Directions:

    For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.

    For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. (I placed wedges in a gallon ziploc bag and shook with the sugar mixture.) Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
    Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa.

    Brief Description

    Fresh fruit salsa with baked cinnamon chips is perfect for summertime.

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 10 min


    Albertsons Recipes

    Posted By:


    Posted On:

    July 29, 2013

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