Name: tropical salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 tablespoons melted butter; 6 fajita-size tortillas ((6 inches/15cm))

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

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tropical salsa

A little different from the normal jarred salsa, pineapple makes such a statement as the main ingredient in this easy-to-make salsa that is perfect for an appetizer shared with cocktails or as a condiment for grilled seafood or pork.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Appetizer

Cuisine: Mexican

Author: Lovoni

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)

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.