Agave Fresh Fruit Salsa + Sugar 'n' Spice Chips |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From my Organic Gardening magazine, J/J 2012, this was on an ad page for Florida Crystals Organic Agave Nectars and Organic/Natural sugars. Sounds really good for these hot summer months. As always, I would cut the sugar to taste. Ingredients:
1 lb fresh strawberries |
4 fresh apricots or 2 large peaches |
1 1/2 cups chopped fresh pineapple |
1 1/2 cups fresh blueberries |
1 1/2 tablespoons fresh lime juice |
1/2 cup organic agave nectar or 1/2 cup organic sugar |
1 -3 tablespoon chili powder (to taste) |
1 teaspoon finely chopped fresh cilantro |
1/2 teaspoon finely chopped fresh mint |
1 (8 1/2-10 1/2 ounce) bag organic corn tortilla chips |
1/2 cup unsalted butter, melted (1 stick) |
1/2 cup organic sugar |
2 teaspoons ground cinnamon |
1/4-1/2 teaspoon chili powder |
Directions:
1. NOTE: Make the chips first so they will be ready for use with the salsa!
2. For the Fruit Salsa:
3. Dice strawberries, apricots and pineapple into 1/2-inch pieces.
4. In a large bowl, combine all fruit and set aside.
5. In a small bowl, combine lime juice and agave nectar.
6. Add 1 tablespoon of chili powder (increase by teaspoonfuls to reach desired flavor); mix well.
7. Add agave mixture, cilantro and mint to the fruit, tossing until combined.
8. Serve immediately.
9. For the Chips:.
10. Preheat oven to 425 deg F.
11. Grease two cookies sheets or line with parchment paper.
12. Dip tortilla chips into melted butter.
13. Using a pastry brush, remove excess butter to give each chip a thin, even layer of butter on both sides.
14. Place chips on prepared cookie sheets.
15. In a small bowl, combine sugar, cinnamon and chili powder to taste.
16. Sprinkle over buttered chips, and bake for approximately 5 minutes, or just until golden.
17. Remove from oven and cool for 5 minutes before serving.
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