Strawberry Salsa With Cinnamon Chips Recipe

Strawberries: Fresh, ripe strawberries are the star of this salsa, providing a sweet and juicy base.

Lime juice: Adds a tangy brightness that balances the sweetness of the strawberries.

Honey: A natural sweetener that enhances the flavor of the strawberries.

Fresh mint: Chopped mint leaves add a refreshing and aromatic touch to the salsa.

Flour tortillas: Used to make the cinnamon chips, these tortillas become crispy and delicious when baked.

Butter: Melted butter helps the cinnamon-sugar mixture adhere to the tortilla wedges.

Sugar: Mixed with cinnamon to create a sweet coating for the tortilla chips.

Ground cinnamon: Adds a warm, spicy flavor to the sugar coating on the chips.

For an extra burst of flavor, try macerating the strawberries before mixing them with the other ingredients. Simply sprinkle a small amount of sugar over the diced strawberries and let them sit for about 15 minutes. This will draw out their natural juices and intensify their sweetness, making your strawberry salsa even more delicious.

• strawberries - Substitute with raspberries: Raspberries offer a similar tartness and sweetness, making them a good alternative.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• honey - Substitute with agave syrup: Agave syrup has a similar sweetness and consistency to honey, making it a suitable replacement.

• fresh mint - Substitute with fresh basil: Fresh basil provides a different but complementary herbal note that works well in fruit salsas.

• flour tortillas - Substitute with corn tortillas: Corn tortillas can be used to make chips and offer a different but enjoyable texture and flavor.

• butter - Substitute with coconut oil: Coconut oil can be used to brush the tortillas and adds a subtle coconut flavor.

• sugar - Substitute with coconut sugar: Coconut sugar provides a similar sweetness with a slight caramel flavor.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, spicy flavor that can complement the sweetness of the chips.

• To store the strawberry salsa, transfer it to an airtight container. Place it in the refrigerator where it will stay fresh for up to 2 days. The lime juice helps preserve the freshness of the strawberries.

• For the cinnamon chips, allow them to cool completely after baking. Store them in an airtight container at room temperature. They will remain crispy for up to 3 days.

• If you wish to freeze the strawberry salsa, place it in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 1 month. Thaw in the refrigerator before serving.

• The cinnamon chips are best enjoyed fresh, but if you must freeze them, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 2 weeks. Reheat in the oven at 350°F (175°C) for a few minutes to regain crispiness.

• When ready to serve, combine the thawed strawberry salsa with freshly baked or reheated cinnamon chips for the best texture and flavor.

• For the strawberry salsa:

  1. Microwave method: Place the strawberry salsa in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap with a few small holes for ventilation. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
  2. Stovetop method: Transfer the strawberry salsa to a small saucepan. Heat over low to medium heat, stirring occasionally, until warmed through. Be careful not to overheat, as the strawberries can become mushy.

• For the cinnamon chips:

  1. Oven method: Preheat your oven to 350°F (175°C). Place the cinnamon chips on a baking sheet in a single layer. Bake for about 5 minutes or until they are crispy and warm. Keep an eye on them to prevent burning.
  2. Toaster oven method: If you have a toaster oven, you can place the cinnamon chips inside and toast them for about 3-5 minutes at 350°F (175°C). This method is quicker and works well for smaller batches.
  3. Air fryer method: Preheat your air fryer to 350°F (175°C). Place the cinnamon chips in the air fryer basket in a single layer. Air fry for 2-3 minutes, checking frequently to ensure they don't burn.

Enjoy your reheated strawberry salsa with cinnamon chips!

• Oven: Used to bake the tortilla wedges until they are crispy.

• Mixing bowl: Used to combine the diced strawberries, lime juice, honey, and chopped mint.

• Brush: Used to apply melted butter onto both sides of the flour tortillas.

• Knife: Used to dice the strawberries and chop the fresh mint.

• Cutting board: Provides a surface for dicing the strawberries and chopping the mint.

• Small bowl: Used to mix the sugar and ground cinnamon.

• Baking sheet: Used to place the tortilla wedges on for baking.

• Measuring spoons: Used to measure the lime juice, honey, sugar, and ground cinnamon.

• Spatula: Used to mix the strawberry salsa ingredients together.

Prepare ingredients in advance: Dice the strawberries and chop the mint ahead of time to streamline the process.

Use pre-made cinnamon sugar: Save time by using pre-mixed cinnamon and sugar instead of mixing it yourself.

Batch bake tortillas: Bake multiple tortilla wedges at once by using multiple baking sheets.

Microwave butter: Melt the butter quickly in the microwave instead of on the stove.

Preheat oven early: Start preheating the oven as soon as you begin prepping to save waiting time.