Ingredients For Salsa:
2 cups Strawberries (diced)
1.5 cups Fresh pineapple (diced)
1 cup Mango (diced)
1 cup Blueberries
Zest of one lime
1/2 cup Natalie’s Tangerine Juice
Ingredients For Chips:
6 tbsp. Melted butter
1/3 cup Granulated sugar
2 tsp. Cinnamon
To Make Salsa:
1. Combine all the fruit into a bowl. Add in lime zest & juice.
2. Stir well. Chill for at least 30 minutes. Serve with baked cinnamon tortilla chips.
To Make Chips:
1. Preheat oven to 375°F.
2. Cut tortillas into triangles. Place them in a single layer on 2 baking sheets lined with parchment paper. Brush tortilla triangles with melted butter & sprinkle generously with cinnamon-sugar mixture.
3. Bake for 8-10 minutes until the chips begin to brown. Turn oven down to 270°F. Let chips bake for 6-8 minutes more until chips are crispy. Check frequently to make sure they don’t over bake.