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FRUIT SALSA WITH CINNAMON TORTILLA CHIPS
(Serves 12)

I thought I would get in one more summer recipe before the weather starts to change.  I had this over the summer at a party and it was out of this world.  It’s from a Paula Dean magazine.  I guarantee you everyone will be wanting the recipe once you make this.

Fruit Salsa:
2 tablespoons apple jelly
2 tablespoons light brown sugar
¼ cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine

Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas

1. For the fruit salsa, whisk jelly, sugar, orange juice, and jalapeno in large bowl.  Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.  Combine sugar and cinnamon in bowl.  Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges.  Arrange tortillas in a single layer on 2 baking sheets and sprinkle sugar mixture evenly over top of tortillas.  Bake until golden and crisp, 10 to 15 minutes, switching and rotating sheets halfway through the baking time.  Serve with salsa.