# SWEET SALSA WITH CINNAMON CHIPS

**Serves 4 or 5 (makes 4 cups salsa)**

Salsa means "sauce" in Spanish. Traditional tomato-based salsa was first used to add flavor to dishes by early Mesoamerican and South American cultures. Serving salsa as a dip with fried tortilla chips became popular in the United States in the 1900s. This is a sweet fruit-flavored version of the classic dip. The chips are sweet, crunchy, and tasty, too! Ask a grown-up for help using the food processor, sharp tools, and oven.

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### **Ingredients**

**Salsa**
*   1 pound fresh strawberries, trimmed
*   2 medium apples, quartered and cored
*   1 nectarine or peach, cut in half and pitted; 2 kiwis, peeled; or 1 cup chopped fresh pineapple
*   1 cup fresh raspberries, pitted cherries, seedless grapes, blueberries, or a mix
*   Juice of ½ lemon or lime
*   ¼ cup jam of your choice, homemade (page 58) or store-bought, plus more if needed
*   ½ teaspoon fine sea salt, plus more if needed

**Chips**
*   8 to 10 (6-inch) flour tortillas
*   Nonstick cooking spray
*   ⅓ cup sugar
*   1 teaspoon ground cinnamon

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### **Instructions**

1.  Preheat the oven to 350°F. Line two large baking sheets with parchment paper or aluminum foil.
2.  **Make the salsa.** Place the strawberries, apples, nectarine, raspberries, and lemon juice in a food processor. Pulse until the fruits are chopped into little pieces. Transfer the fruit mixture to a medium bowl and stir in the jam and salt. Taste and add more of either, if you want. Scoop the salsa into a bowl, cover with plastic wrap, and place it in the refrigerator while you make the chips.
3.  **Make the chips.** Coat both sides of each tortilla with cooking spray. Pile them into two equal stacks, then use a knife or pizza cutter to cut each stack into 4 to 6 triangles each. Pull the triangles apart and arrange them on the prepared baking sheets in a single layer, so none are overlapping.
4.  In a small bowl, stir together the sugar and cinnamon. Sprinkle the mixture over the tortilla triangles.
5.  Bake the tortilla triangles for 10 to 12 minutes, until they puff up and turn brown in spots. Remove the baking sheets from the oven and let the tortilla chips cool for 15 minutes.
6.  Serve the fruit salsa with the cinnamon chips alongside. Store leftover salsa in an airtight container in the refrigerator for up to 5 days, and store leftover chips in a zip-top bag at room temperature for up to 1 week.

> **Tip:** Store-bought pita chips are an easy substitute for homemade chips.