HOW TO MAKE CHIPS AND SALSA RECIPES

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FRUIT SALSA WITH CINNAMON CHIPS RECIPE: HOW TO MAKE IT



Fruit Salsa with Cinnamon Chips Recipe: How to Make It image

I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering—and I have to keep reminding everyone who introduced it! —Jessica Robinson, Indian Trail, North Carolina

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2-1/2 cups salsa (80 chips).

Number Of Ingredients 11

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1-1/2 teaspoons sugar
CINNAMON CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

Nutrition Facts : Calories 134 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

HOW TO MAKE HOMEMADE SALSA | RESTAURANT-STYLE SALSA RECIP…



How to Make Homemade Salsa | Restaurant-Style Salsa Recip… image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories     condiment

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 10

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice 
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane 
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) 
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. 
  • Refrigerate the salsa for at least an hour before serving.

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