Saturday, July 30, 2016

Recipe Share: Stone Fruit Salsa with Cinnamon Sugar Chips

This is one of those dishes that is magical, because it is appealing to adults, and children, too! (In my house that is a miracle.) It does take some time to prepare, but it's so worth it. The flavors and textures are divine, I say. This recipe comes from one of my favorite chefs and TV personalities, Kelsey Nixon. This is a great dish for summer barbeques or potlucks. I've made it a few times for get togethers with friends, and it's always a hit.

Here's the printable recipe.

6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums - I used what I could find at my local store and added in strawberries and blueberries, too)
2 Tbsp. honey
1 Tbsp. minced fresh basil
1 Tbsp. lemon juice
1 tsp. ground cinnamon
pinch kosher salt

1/4 cup sugar
1 tsp. ground cinnamon
6 (8 inch) flour tortillas
4 Tbsp. (1/2 stick) unsalted butter, melted

For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.

For the chips: Preheat the oven to 350 degrees F.

In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.

Make this soon! You'll love it! 

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