Sunday, June 30, 2013

Apple Berry Salsa

Apple Berry Salsa

Servings 16

2 medium Granny Smith apples
1 pint strawberries diced (about 1 1/2 cups)
2 kiwi fruits peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips

1. Peel, core and slice apples using Pampered Chef Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Pampered Chef Food Chopper. Dice strawberries and kiwi using Pampered Chef Chef's Knife. Place fruit in Pampered Chef Small Batter Bowl.

2. Zest orange using Pampered Chef Zester/Scorer to measure 1 teaspoon zest. Juice orange using Pampered Chef Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Baked Cinnamon Chips: Preheat oven to 400 degrees F. Lightly spray 8 97-inch) flour tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Pampered Chef Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Pampered Chef Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

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