"Churro" Chips with Tropical Fruit Salsa
From luisascatering 11 years agoIngredients
- 4 kiwis, peeled and diced shopping list
- 1 ripe pineapple- peeled, cored and diced shopping list
- 2 (16 oz) cartons organic strawberries, diced shopping list
- 3 tablespoons honey (more or less to taste) shopping list
- juice of 2 fresh limes plus zest shopping list
- 3 tablespoons fruit preserves, any flavor (I used organic raspberry) shopping list
- ~ shopping list
- 10 (10 inch) flour tortillas shopping list
- canola oil, for frying shopping list
- ~ shopping list
- Cinnamon sugar: shopping list
- 1 cup organic sugar shopping list
- 2 tablespoons cinnamon shopping list
How to make it
- In a large bowl, thoroughly mix everything together. Cover and chill in the refrigerator at least 30 minutes.
- Cut tortillas into wedges and deep fry them until golden. Drain on paper towels and while still warm, sprinkle with cinnamon sugar. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
- Note: Best when made and eaten the same day otherwise the fruit gives off a lot of juice and it gets runny.
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