Red, White, and Blue Salsa With Baked Cinnamon Tortilla Chips

Oh, Betsy, this Red, White, and Blue Salsa is scrumptious! Flag down your neighbors and have them over for this perfect summer evening treat.

Red, White, and Blue Salsa

• 2 bosc pears, fine diced
• Juice of one small lime
• 1 cup blueberries
• 1 1/2 cups strawberries, fine diced
• 1 or 2 jalapenos, minced
• 4-5 sprigs cilantro, minced
• Dash of sea salt

Place pears in a medium bowl and toss with lime juice so they do not brown too quickly. Add remaining ingredients and stir.

Baked Cinnamon Tortilla Chips

• 6 medium flour tortillas
• 1/2 cup unsalted butter, melted
• 2 teaspoons cinnamon
• 2/3 cup sugar

Using a pizza cutter, cut tortillas into 6-8 pieces (like you would a pizza). Using a cooking brush, brush melted butter on both sides of every piece. Lay tortillas on half sheet pans and bake until golden on one side and then flip with tongs and cook until golden on the second side too.  While they cook, mix the cinnamon and sugar together in a small bowl. As soon as they come out of the oven, carefully coat both sides with cinnamon sugar mixture.

As soon as they come out of the oven, carefully coat both sides with cinnamon sugar mixture.

Serve together because, like neighbors, they are best united.