Recipe for Tangy Fruit Salsa with Cinnamon Chips 
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Yield:
16 Servings
Ingredients:
Amount Ingredient
CINNAMON CHIPS ----------------
1 tbl Sugar
1/4 tsp Ground cinnamon
4 x Flour tortillas, (7 inch)
----------------- SALSA ----------------
1 cup Frozen raspberries
2 x Peaches, peeled and chopped*
2 x Kiwifruit, peeled, sliced and quartered
2 tsp Lime juice
Instructions:
Instructions: * One can (15-16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired.

For cinnamon chips, preheat oven to 400 F. In flour/sugar shaker, combine sugar and cinnamon. Using kitchen spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack; cool completely.

Meanwhile, for salsa, place raspberries in 1 quart batter bowl. Using food chopper, chop peaches. Slice kiwifruit with egg slicer, cut into quarters.

Combine all salsa ingredients in batter bowl; mix gently. Serve with cinnamon chips.

Yield: 2 cups salsa and 32 chips

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