I’ve been sitting on my porch with a pen and paper waiting for the inspiration to write, but once again I can’t get my head out of the kitchen! Since the weather has been so beautiful, I was thinking about making some apple berry salsa. I know, I was supposed to blog about this earlier but it was just too cold!
I learned this recipe at my very first Pampered Chef meeting and over the years I have tweaked it to match my personality. I’m sure after you try this recipe it will become a favorite in your family too!
- Fuji Apples - 2
- Granny Smith Apples - 1
- Kiwis - 2-3, depending on size
- Strawberries - 1 pint
- Orange - 1, zest and juice
- Lemon Juice - 1 teaspoon
- Apple Jelly - 2 tablespoons
- Dark Brown Sugar - 3 tablespoons
- For the Chips:
- Flour Tortillas - 8-10
- Cinnamon Sugar - To taste
- Peanut oil - As needed, for frying chips
- Wash and prepare all fruit. I start with half of the strawberries and I usually use the Pampered Chef Food Chopper. I have made this salsa in my food processor but it doesn’t come out the consistency I like.
- After everything is chopped, toss it in a large bowl. Dice up the kiwi and add to the strawberries. Peel, core and slice each apple one at a time to prevent browning mixing in each apple into the strawberry and kiwi mixture. When you have finished adding the last of the apple, continue chopping the remaining strawberries. Stir until all of the fruit is incoperated.
- Preheat the peanut oil in either a deep fryer or a shallow pan on medium. I use a large frying pan and use about half of the bottle of oil. I keep the eye on 5 and let it warm up for at least 10 minutes.
- Add apple jelly and brown sugar and stir again. Zest and juice the orange right into the bowl and give it another good stir. Throw a lid on the bowl and put it in the refrigerator and let the flavors blend together.
- Prepare a plate with several paper towels and place it close to your frying pan so your chips have a place to absorb the remaining oil. This also helps the cinnamon sugar stick to the chips.
The Pampered Chef recommends that you slice the flour tortillas with a pizza cutter, brush with water, sprinkle with cinnamon sugar and bake at 350 for 8-10 minutes. The chips turn out great this way but I always fry mine. It gives it a better consistency and crunch with the sweet salsa. I cut the tortillas like I would a pizza, and when the oil is warm enough, I throw one in just to make sure it doesn’t sink and it starts to sizzle as soon as it hits the pan.
You don’t want to over crowd the pan with chips when you are frying them, make sure you give them room to roam and puff up. It takes about a minute to cook on each side, after a few chips you’ll figure out how you like yours cooked. I like mine light and fluffy in the middle, but my husband likes his crunchy so his take almost 2 minutes each side. Flipping them often is the key to making sure that they don’t burn. As soon as they are done, place them on the plate with the paper towel and immediately sprinkle with cinnamon sugar.
If you don't want to take the time to make the chips, it's also good in the shortcake shells, topped with whipped cream.
Make sure you come back and leave me comments after you’ve tried this salsa! It's quickly become a favorite in my family.