A New Fresh & Healthy Twist on Chips & Salsa

Before I begin let me make perfectly clear that I LOVE chips & salsa!  Whether it be my slammin sadie’s salsa (check previous post “Ultimate Tailgate Menu”) or the fresh salsa you get in June at the Farmer’s Market. Yum!! I think I could make a meal on chips & salsa alone..(well maybe chips, salsa, & a side of guacamole)  But every now and then I like to shake things up a bit and mix up flavors.  These salsa recipes with a twist including an Apple Berry Salsa with Cinnamon Chips or a Mango Pineapple Jamaican Salsa will tease your palette & bring a nice change to a classic snack.  Not only are they excellent with chips, they are also a great topping on fish, or pork, or even on a omlette.  Don’t forget, kids love new things, and a funky twist on chips & salsa makes for the perfect afterschool snack.  (& for a bonus it”s healthy)

Apple Berry Salsa with Cinnamon Chips

Ingredients

  • 4 (7-inch) flour tortillas
  • 1 TBSP granulated sugar
  • 1/2 tsp ground cinnamon

Salsa

  • 1 cup strawberries, sliced
  • 1 kiwi, peeled & chopped
  • 1 small orange
  • 2 medium Granny Smith Apples
  • 2 TBSP packed brown sugar
  • 2 TBSP apple or apricot jelly

Preheat oven to 400 degrees.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar & cinnamon & sprinkle over tortillas.  Cut each tortilla into 8 wedges;  place in single layer on 15″ round baking stone.  Bake -10minutes or until lightly browned & crisp.  Remove to nonstick cooling rack; cool completely.

Peel, core and slice apples. Coarsely chop apple slices. Dice strawberries and kiwi. Add to bowl. Zest orange to measure 1 tsp. zest. Juice orange to measure 2 T. juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve. Serve with baked cinnamon chips.  I also found this to be a wonderful topping to frozen yogurt.

 Mango Salsa

  • 1 ripe mango, peeled, pitted, and diced 
  •  1/2 medium red onion, finely chopped
  • 1 cup small dice fresh pineapple
  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • Salt and pepper to taste
Optional
– Diced red bell pepper
– Diced jicama
Method
  1. Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
  2. If the salsa ends up being a little too hot or acidic for your taste, you can temper  by adding some diced avocado.

This mango salsa makes for an excellent topping on grilled halibut or pan seared grouper fish tacos!!!

Delicioso!!

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