One of my favorite things about late spring-early summer is the appearance of strawberries. They are at their peak this time of year and come in large quantities for a reasonable price plus there’s numerous methods with how to use them.
I was playing in the kitchen with some recipes on how else I could use strawberries other than in yogurt, smoothies, ice cream, or dipped in chocolate. I asked a few friends on facebook and received a good amount of feedback. Some great suggestions were: strawberry cheesecake, strawberry shortcake, tossed in salads, macerated with balsamic, or mousseline cream, and dehydrated for use in granola. One of the pastry Chefs at work mentioned to me she does a strawberry salsa that is served with cinnamon sugar chips for the brunch buffet every day.
I hunted around my kitchen to see if I had what it would take to make this salsa, lucky for me I did. This is a simple, and enjoyable snack. I paired mine with Chobani vanilla yogurt, and a drizzle of balsamic reduction to add more essence. (A great gluten free option is to use corn tortillas)
For the Salsa:
-1/2 Cup strawberries, stems cut off, cut in small chunks or diced.
-1/2 Mango, peeled, sliced, and diced same size as strawberries.
-3 Each mint leaves, chiffonade.
-1 Teaspoon Vanilla extract
-2 Tablespoons Sugar
-2 six inch flour tortillas, cut in fourths.
-Oil for frying
-1 Tablespoon cinnamon
-1 Teaspoon Allspice
-1 Cup Granulated sugar.
Method of prep:
-Cut up strawberries, and mango and place in small mixing bowl.
-add in vanilla, and sugar. Stir until evenly incorporated.
-Finish with mint.
-Heat up oil in pan on Medium high heat until ready to fry, approximately 15 minutes.
-In a large mixing bowl add in cinnamon, sugar, and allspice. Mix until combined.
-Slowly add in tortillas to the oil up to 4 at a time.
-Cook on one side until golden brown, approximately 2 minutes.
-Turn over using a pair of tongs and cook another 2 minutes.
-Set on a plate lined with 2 paper towels to soak up the oil for 1 minute.
-Using one chip at a time, add to sugar mixture until coated on both sides. set aside.
-garnish chips with salsa and drizzle with balsamic reduction and dip in Chobani Greek yogurt.