Mango Salsa (recipe from Carmen W): Chop in small pieces: 2 roma tomatoes, 1 large mango, 2 jalepenos (no seeds), 1/2 red onion 2-3 Tblsp. fresh cilantro. In small bowl, mix: 1 Tblsp. vinegar, juice from 1 lime 1 Tblsp. sugar. Pour mixture over salsa. Store in fridge. Great with chips, lavosh, fish, over a green salad.
Fruit Salsa with Baked Cinnamon Chips: 2 kiwis, peeled and diced, 2 Golden Delicious apples (peeled, cored and diced), 8 ounces raspberries, 1 (16 oz) carton of strawberries diced, 3 TB fruit preserves, any flavor (I used strawberry), and then for the chips: 10 (10 inch) flour tortillas, melted butter or butter flavored cooking spray, and for the Cinnamon sugar: 1 cup white sugar and 2 TB cinnamon (or use Stacey's Cinnamon Sugar Pita Chips)