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.
- If you have latex gloves, you’ll want to wear them to cut the jalapenos.
- 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.
- Recipe can easily be doubled for entertaining.
- 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 finely chopped avocado
- 1 cup finely chopped strawberries
- 2 tablespoon minced cilantro
- 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
- 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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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