One More Moore has shared her favorite recipe for Fruit Salsa with Cinnamon Chips. Originally discovered at Allrecipes.com, this keeper has been in One More Moore‘s recipe book since!
Eager to munch on the seasons best fruit, we couldn’t test this recipe out fast enough!
Please click here to visit One More Moore and see the recipe that we followed!
Reviewer #1 – Mandy
Mission: Get back into healthy eating with a yummy “treat” I can’t resist.
Details:
- I followed the recipe as written minus the preserves as I forgot to pick that up at the grocery store.
- Also, I didn’t get exact with the types of fruits they called for. Not a huge fan of kiwi so I substituted with others.
Tips & Tricks Learned:
It was super easy and delicious so I didn’t really have much to change or learn. Maybe use it as a way to use the fruit in your kitchen that is getting over ripe. It all does blend together and maybe gets a little mushy so it’s perfect for using up fruit!
Pros:
Easy. Tasty. Crowd Pleasing.
Even my dad who doesn’t really like anything said “it’s OK.” (That’s GOOD in his book!)
Cons:
I don’t really have any.
It was a tad sweet so you may not need to use the sugars to sweeten it even more… although I’m sure they help with the juice that develops.
Conclusion:
Make it! Now!
Reviewer #2 - Sheri
Mission: This twist on salsa looked sweet and refreshing. Something my kids would actually enjoy! I referred to the Annie’s Fruit Salsa recipe on Morgan Moore’s blog, One More Moore. Seven quick and easy ingredients and some dicing…I love dicing.
Details:
The ingredients:
- 2 kiwi’s, peeled and diced
- 2 apples, peeled, cored and diced
- 8 oz. raspberries
- 1 lb strawberries, diced
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- 3 Tbsp preserves
A no-brainer recipe – dice and combine.
The cinnamon chips were also quite simple. Just cut up flour tortillas, sprinkle them with cinnamon and sugar, and bake them at 350° for about 10 minutes. Viola.
Tips & Tricks Learned:
I can’t stand the look of browning apples. Just one of those things that will turn me off from consuming this delicious treat, so I used a lemon to help preserve them.
Pros:
Easy and delicious, and you can vary it with the fruits you have on hand.
Cons:
None!
Conclusion:
This recipe was super easy…that’s because I like dicing. If you don’t like chopping, then it’s not for you.
A great little tid-bit; if you don’t have the time to make your own cinnamon chips (although I do recommend you do) store-bought cinnamon pitas work just great with this salsa. It was devoured quickly and made the perfect dish to bring to the summer BBQ.
Reviewer #3 - Amanda
Mission: To whip up a yummy and mostly healthy snack with fruit I already have (that was my mission anyway).
Details:
I will admit that as usual I am trying to be all sorts of lazy thrifty here and I wanted to use fruit I already had at home instead of going out to hunt down what was used in the original recipe.
My fruit list looked a little like this:
- Kiwi
- Raspberries
- Strawberries
- Blueberries
- Orange Marmalade (this I did buy)
- I also halved the recipe because I know my kids are a bit picky and I didn’t want to end up having to eat the entire bowl myself! I was smart because of course they didn’t LOVE it. They tried it and ate a little but I mostly had to finish it. I tried to save it for the next day but the flavors got a little too intense.
Tips & Tricks Learned:
I think pinapple would have been a great addition and I would stick with a strawberry or raspberry marmalade because the orange had a slightly bitter taste which I am pretty sure turned my kids off. Apples (which I didn’t use) would have added a nice crunch.
Pros:
It was fairly easy and definitely pretty.
Cons:
Because I tried to deviate a little it wasn’t as good and some got wasted.
Conclusion:
I would definitely try this again though and change up some of the ingredients. Maybe also change my tasters to adults instead of finicky little ones.
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Our mouths were watering just thinking about this delicious snack!
Please click here to visit Six Sisters’ Stuff and see the recipe that we followed!
Reviewer #1 - Maren
Mission: I love Chili’s Salsa! These instructions were super easy to follow. I feel confident that even “College Maren” could have handled this recipe! I did refer to the forwarding blog, Six Sisters’ Stuff, for more specific info on the jalapeno situation.
Details:
- I wasn’t paying attention to the recipe and did not drain the tomatoes – ooops! I think that this actually made the consistency looser though, which is what I was hoping for. For my jalapenos, I used a full [4 oz] can of Ortega Japapenos, lightly drained.
- The lime juice that I added was frozen ahead of time thanks to a pin that I saw on Pinterest! That trick is great if you like to cook with lime juice, or add it to your drinks! I actually used onion that I had chopped and froze a week or two earlier too. I’m just discovering the miracle of “freezing.”
Tips & Tricks Learned:
The most important lesson learned from this experience, the ingredients absolutely DO NOT FIT into a Cuisinart Mini Prep. I was too lazy to get out my full sized Cuisinart, and that was clearly the incorrect choice.
After my salsa explosion, I scooped out [and off the counter] half of the overflowing salsa and continued in half batches until I got a smooth, pureed consistency. I then reflected upon how things would have gone differently had I just gotten out the G. D. Cuisinart.
Pros:
SUPER Easy and delicious! Had some serious kick, but wasn’t too hot. Works well in recipes and on it’s own.
Cons:
Requires a blender or food processor, both of which are heavy and in hard-to-get-at locations in my kitchen and therefore never get used.
Conclusion:
This salsa was ridiculously easy to make! I fed it to my salsa-loving husband and he said, “It tastes like chili. It’s good.” Translation, “I taste the cumin. I like it.”
Don’t be scared by his comment! We partake in a chili cook-off with our college friends each fall. In an overly competitive panic to submit the BEST chili, it is not uncommon for me to make several different kinds in the month preceding the event and feed them to my husband until he can hardly stand hearing the word “chili.” Therefore, as we approach our fourth year, my husband has eaten more cumin…I mean chili, than the average Joe. I didn’t think that it was overly cumin-y at all.
Since it’s just my honey and me in our home, I froze half of the salsa for another day! Thawed it out and used it to make some chicken – it was great! I also like knowing that there isn’t any weird shit in it that I don’t know about. Love this salsa!
Reviewer #2 - Sheri
Mission: I’ve spent many wonderful evenings catching up with girlfriends over a bowl of chips, Chili’s Salsa, and iced-cold Coronas. Now we all have kids and our get togethers are rare occasions. How great would it be to invite the girls over for some Copycat Chili’s salsa and chat time?
I referred to the Six Sisters’ Stuff blog for a copycat recipe, and it looked surprisingly easy.
Details:
I was at first a little saddened that there would be very limited chopping or dicing, and no fresh ingredients, but then again the recipe was SUPER easy and I had an entire batch of salsa done and to the table in five minutes. You literally just put the ingredients into a blender or food processor and press the button. It’s ridiculously simple.
I chose to use the blender because my food processor is too small. I tossed in the whole tomatoes, canned jalapenos, and onion. I added the salt, sugar, cumin, and lime juice then just hit the button briefly. DONE.
Tips & Tricks Learned:
1.) Wash your hands immediately after touching jalapenos. Do. Not. Touch. Your. Eyes!
2.) A blender might not be the right choice. Complete puree. You would have thought I used tomato sauce instead of whole tomatoes.
Pros:
This can be put together so fast! So, so fast. You can have this all done and cleaned up in a matter of ten minutes. The flavor is pretty darn close to Chili’s salsa.
Cons:
It is definitely on the soupy puree side, and I prefer a chunky salsa. I don’t recall Chili’s salsa being so soup like.
Conclusion:
If you can use a can-opener and press a button YOU can make this salsa. I personally thought there was a little more cumin than I remember Chili’s salsa tasting like. I would adjust that a bit next time. I also don’t remember Chili’s salsa being so soupy, but that was most likely my mistake for using the blender. I’ll just have to add some ice and vodka and have a spicy bloody mary instead.
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