Apple Berry Salsa with Baked Cinnamon Chips

Apple Berry Salsa
By: Doris Christopher

4 medium green granny smith apples
1 pint strawberries, diced (about 1 ½ cups)
2 kiwi, peeled and diced
1 small orange
1/3 cup packed brown sugar
1/3 cup apple jelly

Peel, core, and slice apples. Coarsely chop apple. Dice strawberries and kiwi. Place fruit in small bowl.

Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice. Add orange zest, juice, brown sugar and apple jelly to fruit mixture. Mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips (see recipe below)

Yields 3 cups
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Baked Cinnamon Chips
8 (7-inch) flour tortillas
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on each baking sheet. Lightly spray tortillas with water. Combine the sugar and cinnamon in a shaker. Sprinkle cinnamon sugar evenly over tortillas. Bake 8-10 minutes or until edges are lightly browned and crisp.

Remove from baking sheet. Cool completely.