STONE FRUIT SALSA WITH CINNAMON CHIPS

Stone Fruit Salsa with Cinnamon Chips image

Provided by Kelsey Nixon

Time 30m

Yield 8 servings

Number Of Ingredients 10

6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums)
2 tablespoons honey
1 tablespoon minced fresh basil
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Pinch kosher salt
1/4 cup sugar
1 teaspoon ground cinnamon
6 (8-inch) flour tortillas
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.
For the chips: Preheat the oven to 350 degrees F.
In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.
Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.