Strawberry Salsa with Cinnamon Crisps
The thought of homegrown strawberry season right around the corner got me thinking about this one little recipe that I just love. I discovered the recipe when my kids and I attended a Mommy and Me Cooking Class at Eckert's - I am pretty sure that I LOVED the recipe more than them, however they were still huge fans. We made it for every party and BBQ we attended last summer. I just dug the recipe out the other night. I promise it will be even better once our Homegrown Strawberries hit the store. Hope you and your family and friends enjoy this recipe as much as we do!
Five l0-inch flour tortillas
2 Tbsp granualted sugar (divided)
1/4 tsp cinnamon
1 small unpeeled apple, diced
8 oz. strawberries, stems removed, diced
3 oz. raspberries, finely chopped
1 kiwi, peeled and diced
1/2 Tbsp brown sugar
1 1/2 Tbsp Eckert's seedless red raspberry spread
Preheat oven to 350 degrees. Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet. Spray with oil. Combine 1 Tbsp granualted sugar with cinnamon. Sprinkle wedges with sugar-cinnamon mixture. Bake for 10-15 minutes until browned. Combine apple, strawberries, raspberries & kiwi in large bowl. Stir in thoroughly 1 Tbsp granulated sugar, brown sugar and raspberry spread. Serve with cinnamon crisps. Makes 9-10 servings.
Note: I usually serve the strawberry salsa with Eckert's homemade tortilla chips instead of the cinnamon crisps - something about the salty chip and sweet dip that I just love.