Agave Fresh Fruit Salsa + Sugar 'n' Spice Chips

Submitted by kitty.rock

"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."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 1/2 cup servings
• Serves: 8-12

ingredients

• For the Fruit Salsa

• 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 of fresh mint

• For the Chips

• 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.