You can be flexible on the fruit. Any firm fleshed non-citrus fruit (pears, peaches, apricots, etc.) is fair game for this.

Finely dice the fruits (or use a food chopper) and place them in a non-metallic bowl. Grate off the zest from the limes, add it to the bowl and stir. Squeeze the juice of one lime over the fruit. Stir again.

Add remaining ingredients, tasting as you go. With the lime, Splenda and cayenne you might want to add 1/2, let it meld awhile and adjust later. The flavor develops as the dish sits in the refrigerator. Let it sit for at least 30 minutes.

While the salsa is chilling, make the chips. Pre-heat oven to 350F

Start by mixing the cinnamon and Splenda together. If you have a shaker bottle that's an ideal place to mix it. Spray each tortilla lightly with oil then shake the mixture evenly over it. Put them in a stack and cut the stack into 8 wedges.

Spread the chips evenly on a baking sheet. Sprinkle any remaining cinnamon mix over the thin spots and slide the sheet into the oven. About 8-10 minutes should make them crispy and lightly brown. Remove and cool slightly.

Serve about 1/2 cup of salsa with four low-carb cinnamon chips.

Each serving contains an estimated:

Cals: 84, FatCals: 18, TotFat: 2g

SatFat: 0g, PolyFat: 1g, MonoFat: 1g

Chol: 0mg, Na: 151mg, K: 98mg

TotCarbs: 20g, Fiber: 9g, Sugars: 6g

NetCarbs: 11g, Protein: 4g

NOTE: You're trying for a balance of flavors. You should have tangy, sweet, and spicy notes without any one flavor being dominant. Make lots and experiment with different flavor versions.