Strawberry Avocado Jalapeno Salsa with Baked Cinnamon Tortilla Chips
This post may contain affiliate links that won’t change your price but will share some commission.
Strawberry Avocado Jalapeno Salsa with Baked Cinnamon Tortilla Chips is a fresh twist on salsa. This salsa is sweet with a touch of heat.
This homemade fruit salsa is so easy to make and delicious! It will be the hit of any party!
I’m continuing my in-season produce recipes. This time instead of filling avocados with strawberry salsa, I combine the two and paired them with homemade cinnamon tortilla chips for dipping! Strawberry Avocado Jalapeno Salsa with Baked Cinnamon Tortilla Chips is a refreshing and bright appetizer that’s ideal for these hot days.
Strawberry Avocado Jalapeno Salsa with Baked Cinnamon Tortilla Chips
- Also, try this salsa over, grilled chicken, fish or pork.
- If you don’t have time to make the cinnamon tortilla chips, try pita chips or corn chips for a savory touch.
- Bake the chips until they are crisp with no ‘softness’. Watch them closely the last 2 minutes.
- Don’t make the salsa too far in advance. The strawberries and avocados will become mushy so you’ll want to make it as close to serving time as possible.
- You’ll want to wear latex gloves to cut the jalapenos if you have any.
- If you don’t have rubber gloves, wash your hands thoroughly with soap and water after handling the pepper and avoid touching your eyes and face. If you touch your cell phone after touching the jalapeno, wipe it thoroughly as well.
- You can also place the cut pepper in a plastic bag and remove the seeds and veins using your fingers on the outside of the bag. I find this method awkward.
- To remove the seeds and veins, cut the pepper in half lengthwise with a paring knife then cut away the seeds and veins. Or use a melon baller to remove the seeds and veins.
- Basically, touch the jalapeno, or any hot pepper, as little as possible with your bare hands.
- To change it up, you can add one cup either diced mango or pineapple.
- Chips can be made up to two days in advance.
- The recipe can easily be doubled for entertaining.
While you’re here, give these recipes a try
- Cream Cheese Sausage Rotel Wonton
- Grands Ham Biscuit Sliders
- 25 Delicious Eggs Benedict recipes
- Bacon Cheddar Croissant Turnovers
- Fish Tacos with Mango Avocado Salsa
- Mojito Grilled Chicken Tacos
Strawberry Avocado Jalapeno Salsa with Baked Cinnamon Tortilla Chips
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
CHIPS
- 2 teaspoon vegetable oil olive or canola are my recommendations
- 1 6-inch whole wheat or regular flour tortillas
- 2 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
SALSA
- 1 avocado finely chopped
- 1 cup strawberries finely chopped
- 2 tablespoon cilantro minced
- 1 jalapeno seeded, deveined, and diced small
- 1 teaspoon lime zest
- 2 tablespoon fresh lime juice 1 lime
- 1/4 teaspoon salt or to taste
Instructions
CHIPS
- Heat oven to 350 degrees F.
- Brush oil over both sides of tortillas.
- Combine cinnamon and sugar and sprinkle evenly over tortillas.
- Cut into 8 even wedges.
- Lay wedges in a single layer on one or two cookie sheets.
- Bake 10 to 12 minutes or until tortillas are lightly browned and crisp.
- Remove from oven and allow to cool.
- Once completely cool, chips can be stored in an airtight container up to 2 days.
SALSA
- Combine avocados, strawberries, cilantro, jalapeno, lime juice, lime zest, and salt in a bowl. Gently stir to combine.
- Chill if desired.
- Serve with cinnamon chips or over lettuce as a salad.
Notes
Nutrition