Farmers Market Blueberry Cherry Salsa with Cinnamon Sugar Tortillas
Ingredients
- 6 small flour tortillas
- 4 tablespoons melted butter
- 1/2 cup white sugar
- 1 & 1/2 teaspoon cinnamon
- 1 cup fresh blueberries or, frozen blueberries, partially thawed
- 1 cup fresh cherries roughly chopped (or, frozen cherries, partially thawed & roughly chopped)
- 1/4 cup red onion finely minced
- 1 teaspoon jalapeno pepper finely minced, cored and seeded
- 1 tablespoon fresh mint finely sliced
- 1 & 1/2 teaspoon lime juice
Instructions
- Blueberry Cherry Salsa
- Toss together berries, cherries, onion, jalapeno, mint and lime juice to large bowl.
- Transfer to blender or food processor (in 2 smaller batches if necessary); carefully pulse only until roughly chopped, don't puree. Season to taste with salt and pepper.
- Cinnamon Sugar Tortillas
- Preheat oven to 350 degrees F.
- In a small container mix together cinnamon and sugar.
- Brush both sides of the tortillas with butter and place on a cutting board.
- Sprinkle both sides of the tortillas generously with the cinnamon sugar mixture and cut into 8 wedges .
- Spread the chips evenly on a baking sheet and bake in preheated oven 8-10 minutes until crispy.
Notes
This recipe can be made year round with frozen cherries and blueberries. If using frozen only partially thaw the fruit before adding it to the food processor.
If you prefer the texture of your salsas to be more chunky, ingredients can be chopped uniformly and simply mixed together, the food processor can be skipped completely.
If desired add more jalapeno for extra heat.