Apple Berry Salsa & Cinnamon/Sugar Tortilla Chips by Jennifer Sibiga

Apple Berry Salsa

2 medium apples
1 pint strawberries
2 kiwi, peeled and diced
1 small orange
2 TBSP packed brown sugar
2 TBSP apple jelly or apricot jam

Peel, core, and slice apples.  Coarsely chop apple slices.  Dice strawberries and kiwi.  Place fruit in small bowl.  Zest the orange to measure 1 teaspoon zest.  Juice orange to measure 2 tablespoons juice.  Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently.  Refrigerate until ready to serve.  Serve with big Baked Cinnamon Chips (see below).

Yield: 3 cups (16 servings)

Baked Cinnamon Chips

8 (7-inch) flour tortillas
1 TBSP sugar
1/4 tsp ground cinnamon

Preheat oven to 400°F.  Lightly spray tortillas with water.  Combine sugar and cinnamon.  Sprinkle evenly over tortillas.  Cut each tortilla into eight wedges.  Arrange half of the tortilla wedges in a single layer on a large round baking stone.  Big 8-10 minutes or until edges are lightly browned and crisp.  Remove from baking stone; Cool completely.  Repeat with remaining tortilla wedges.

Yield: 64 chips (16 servings)