Sunshine Salsa with Cinnamon Tortilla Chips

This recipe was submitted by Ali Corle as part of our Facebook contest. She says, “I make this amazing salsa, it’s out-of-this-world good!” And we agree! This recipe makes a lot of salsa, so it is great for a party or large gathering.

Sunshine Salsa

Servings: Yield approx. 24 cups | Time: 30 minutes active; 4 hours inactive | Difficulty: Easy

Ingredients:

• 4 nectarines
• 1 pineapple
• 4 peaches
•  6–12 fresh cilantro leaves
• 1–2 drops cilantro essential oil
• 3–5 drops lime essential oil
• Onion (fresh or powder) to taste
• Sea salt (optional) to taste

Instructions:

1. Chop all fruit, fresh cilantro, and onion (if using fresh), and combine in a large bowl. (The size of your fruit pieces determines how chunky your salsa is.)
2. Stir in 3–5 drops lime essential oil and 1–2 drops cilantro essential oil. Start with 1 drop of each oil, stir, and add to taste. Add salt to taste, if desired.
3. Allow to sit for at least 4 hours before serving.
4. Make Cinnamon Tortilla Chips to eat with the Sunshine Salsa!

Cinnamon Tortilla Chips

Time: 15 minutes–1 hour | Difficulty: Easy

Ingredients:

• 1 pack flour tortillas
• Cinnamon-sugar mixture using 2–5 drops cinnamon essential oil

Instructions:

1. Preheat oven to 400° F. (205° C.)
2. Cut tortillas into triangles.
3. Spray or brush baking sheet with oil. Spread tortilla triangles onto the baking sheet.
4. Sprinkle tortilla triangles with the cinnamon-sugar mixture. (This Empty Spice Jar works great for this step.)
5. Bake for 7–12 minutes. Serve with Sunshine Salsa.

Special thanks to Ali Corle for submitting this recipe on Facebook.