Cool Strawberry Salsa with Cinnamon Tortilla Chips

Who says salsa has to be strictly veggie?

Fruit salsas are an excellent alternative to the traditional chip ‘n dip fare at a summer soiree. Events editor Kelly Konrad swears by strawberry salsa as a surefire way to get invited back to the next block party. This version is adapted from

Cool Strawberry Salsa with Cinnamon Tortilla Chips

Serves 6
Prep Time: 10 minutes
Refrigerate Time: 30 minutes
Cook Time: 10 minutes

Strawberry Salsa:

  • 1 cup chopped strawberries
  • 1/2 cup chopped kiwi
  • 1/2 cup chopped seeded cucumber (MIB substitution: Granny Smith apples also taste terrific in place of the cucumber)
  • 1 tablespoon honey (MIB substitution: Orange marmalade also works nicely)
  • 2 teaspoons lime juice
  • 1/2 teaspoon cinnamon, Ground
  • 1/4 teaspoon ginger, Ground

Mix all ingredients in medium bowl until well blended.  Cover and refrigerate 30 minutes to blend flavors.

Cinnamon Tortilla Chips:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon, Ground
  • 6 flour tortillas (6-inch)

Preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.

Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa.