Fruit Salsa With Cinnamon Tortilla Chips Recipe

Ingredients

1 pound fresh strawberries, finely chopped2 medium apples, peeled and finely chopped1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained2 medium kiwifruit, peeled and finely chopped3 tablespoons peach or apricot preserves2 tablespoons sugar1 tablespoon brown sugarCINNAMON TORTILLA CHIPS:Oil for deep-fat frying10 flour tortillas (10 inches)1/2 cup sugar2 teaspoons ground cinnamon

Preparation

In a large bowl, combine the first 7 ingredients; cover and chill for 20 minutes or until serving.

In an electric skillet or deep-fat fryer, heat oil to 375°. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.