Fruit Salsa w/ Cinnamon Chips

Ingredients

Salsa:
1 pkg fresh strawberries, finely chopped
1 medium navel orange, peeled and finely chopped
3 medium kiwi, peeled and finely chopped
1 medium pineapple, peeled/cored and finely chopped
1 medium apple, peeled/cored and finely chopped ( I used a honeycrisp apple.)
1 small lemon

Combine first five ingredients, and then squeeze the juice of lemon over the top of the fruit mix stir together, put in an air tight container and refirgerate until ready to serve. 

Note:  I doubled this recipe and I tasted each fruit as I was putting this together, all the fruit was already naturally sweet so I did not add any sugar.  The original recipe I used called for 1.5 tablespoons of sugar to be sprinkled over the top with the lemon juice and then mixed together.  So if your fruit needs an added sweetness then I would do this.  The orginial recipe also called for canned pineapple, I preferred the fresh pineapple.  I would also totally leave out the pineapple if I made it for my Mom as she hates pineapple.  You could sub all sorts of different fruit, I will try it with pears, and when peaches are in season I will try it with those.  

Cinnamon Chips:

10 flour tortillas (8 inches)
1/4 cup unsalted butter, melted
1/3 cup sugar
1 teaspoon of cinnamon ( I did 2 tsp. I like more cinnamon)

Combine cinnamon and sugar in a small bowl, brush tortillas with melted butter, sprinkle with cinnamon and sugar.  Place on ungreased baking sheets, bake at 400 degrees for 8 minutes or until chips are crisp.

Yeilds 80 chips and approximately 2.5 cups salsa.

Salsa

I actually made this and I forgot to put in the taomato paste and the cilantro, and it was still a hit. It's very good. Now with all the peppers you would think it's very hot, but when you first make it it's not hot at all not even mild, in fact it's kind of sweet. But refrain from adding more peppers, because the longer you let in set in the jars before opening, the hotter it will get. In about a week, you will be able to start tasting the heat. In about a month you will have a good mild salsa, in about 6 months you will have a good hearty hot salsa. I don't know that we will ever get really hot salsa, because my family loves it so much it doesn't last that long.

1/2 pound jalapenos

8 cups coarsely chopped tomatoes, peeled

3 cups chopped, seeded Cubanelle, Anaheim, Sweet Banana Peppers or any hot pepper you like

2 cups chopped onions

2 cups cider vinegar

1 cup each of chopped sweet red and yellow peppers

6 cloves of garlic (recipe doesn't say - but likely minced)

1 can tomato paste

2 tablespoon sugar

1 tablespoon salt

2 teaspoon paprika

1 teaspoon dried oregano

1/4 cup chopped cilantro

Preparation:
Cut jalapenos in half discard ribs and seeds; chop finely to make 1 cup.
In large heavy non-aluminum saucepan combine (I put all the vegetables thru the food processor) EVERYTHING EXCEPT cilantro and bring to a boil.
Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.

Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 14 pint sized (16 ounce)