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This fresh fruit salsa is perfect for summertime entertaining when lighter fare is called for. Super Spice cinnamon flavors both the salsa and the quick baked tortilla chips.
1 cup chopped strawberries
1/2 cup chopped kiwi
1/2 cup chopped seeded cucumber
1 tablespoon honey
2 teaspoons lime juice
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Ginger, Ground
2 tablespoons sugar
1 teaspoon McCormick® Cinnamon, Ground
6 flour tortillas, (6-inch)
For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa.
(Amount per serving)
Great light snack.
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