Tropical salsa served with crunchy cinnamon sugar tortilla chips – a wonderful, summery play on common salsa & chips – fresh pineapple, avocado, orange, kiwi fruit, fresh herbs & a little sweet heat from jalapeno jelly make this salsa perfect to serve with ice-cold beers or with your favorite cocktail such as Strawberry Limoncello Margaritas.
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Make the salsa ahead of time & add the avocado just before serving – although with the lime juice & acidity from the pineapple the avocado does keep its color. Bright & fresh, this salsa will be devoured at your next backyard soiree served as an easy appetizer or alongside any grilled meat – especially pork or salmon. Or add it to tacos. It’s a deviation from your common jarred salsa but so much better. Cheers, Lovoni
tropical salsa
Ingredients
- 3 tablespoons jalapeno spread, warmed
- 2 tablespoons lime juice
- 2 oranges, peeled & chopped
- 3 kiwi fruit, peeled & diced
- 1/2 pineapple, peeled, cored & diced
- 1/2 small red onion, diced (about 1/2 cup)
- 2 avocados, diced
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- pinch of salt & freshly ground pepper
CINNAMON TORTILLA CHIPS
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 6 fajita-size tortillas (6 inches/15cm)
Instructions
- Combine all the ingredients in a large bowl. Cover and refrigerate for 15 minutes.
To make the cinnamon tortilla chips:
- Preheat the oven to 375°F (190°C). Combine the sugar, cinnamon & salt in a small bowl. Brush one side of each tortilla with butter. Sprinkle with the cinnamon sugar. Place in a single layer on 2 baking sheets. Bake in preheated oven for about 15 minutes or until crisp. Cool then break into medium pieces to serve. Serve with the salsa.
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