Fruit Salsa and Cinnamon Chips

Adam and I went to Utah last weekend and stayed with my Grandma Johnson. She made something like this and it was way yummy. She didn't give me an exact recipe, but I think it was like the one below. 

Fruit Salsa

10 servings

2 kiwis, peeled and diced

2 apples - peeled, cored

and diced

raspberries

strawberries, sliced

grapes, cut in half

(And any other fruit you may want in it)

2 tablespoons white sugar

1 tablespoon brown sugar

Cinnamon Chips

10 (10 inch) flour tortillas

butter

2 tablespoons cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, and brown sugar. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Spread butter on each side of each flour tortilla. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. I would spray the cookie sheet with baking spray just in case.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Fire-Roasted Tomato Salsa

My friend originally told me about this recipe. She said that her husband took it to work for a salsa competition and he won for best salsa. I made this and it was pretty good. I'm still searching for a better salsa, but this will do for now. I'm pretty picky about my salsas.

Fire-Roasted Tomato Salsa

Makes 1 1/2 cups

Ingredients:

1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Salt

My addition:
Onion, chopped finely, to taste
Ground pepper, to taste
Extra cilantro

1.    Roast the chiles and garlic.   In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic.  Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop.  Peel the skin off the garlic.  Scoop into a food processor and pulse until quite finely chopped.
2.    Finish the salsa.   Add the tomatoes with their juice.  Re-cover and pulse until you have a coarse puree.  Scrape into a serving dish.  Stir in the cilantro and lime juice.  Taste and season with salt, usually about 1/2  teaspoon.  You’re ready to serve.

I got this recipe from rickbayless.com

Chef Rick Bayless

Adam and I played games with a few other couples last weekend and they had this amazing salsa there. My friend told me she got the recipe on this guy Rick Bayless's site and how he has some great Mexican recipes. Apparently he lived in Mexico for a while and studied their food and came up with authentic Mexican recipes. I'm excited to try out something he has come up with, but you should check this site out if you love Mexican food as much as I do.

Website:
www.rickbayless.com