Mixed-Tomato and Tropical-Fruit Salsas with Chips
Keep in mind that fruit salsas are a bit more fragile than vegetable salsas and should be used as soon as possible. Let vegetable salsas sit for about an hour before serving so that the flavors can blend together and intensify. Be sure to use the freshest, ripest ingredients available and good-quality oil and vinegar.
To make the tortilla chips, cut tortillas into 1-inch-wide strips using a pizza cutter. Discard the rounded end pieces. For colorful chips, use various flavors such as corn, sun-dried tomato, jalapeno, whole wheat, and spinach. Corn tortillas are generally more nutritious than the flour variety, which keep and ship especially well. Fresh tortillas are best used the same day they're bought. Lay the tortilla strips flat on a baking sheet, and using an oil sprayer, apply a light coating of olive oil. Bake at 375 degrees for 5 to 7 minutes. Twelve 6- to 8-inch tortillas will yield about 4 dozen chips.