Summer Salsa with Sweet Tortilla Chips

Summer Salsa with Sweet Tortilla Chips

Melissa G.

Sweet Tortilla Chips:

4 (about 8") flour tortillas

1 Tbs. butter or margarine, melted

1 Tbs. sugar

pinch ground cinnamon

Preheat oven to 375. Brush tortillas with butter. In cup, combine sugar and cinnamon. Sprinkly 1 side of each tortilla with cinnamon-sugar. Stack tortillas and cut into 6 wedges, making 24 wedges in total. Arrange wedges, sugar side up, in single layer on 2 large cookie sheets. Place cookie sheets on 2 oven racks and bake chips 10-12 minutes or until golden, rotating cookie sheets between upper and lower racks halfway through baking. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container up to 1 week.

Summer Salsa:

1 lime

1 Tbs. sugar

1 large ripe peach, unpeeled and chopped

1 large ripe plum, unpeeled and chopped

1 large ripe apricot, unpeeled and chopped

1/2 c. cherries, pitted and chopped

1/2 c. seedless green grapes, chopped

From lime, grate 1/4 tsp peel and squeeze 1 Tbs. juice. In medium bowl, stire lime peel, lime juice, sugar, and chopped fruit until combined.