PEACH AND WATERMELON SALSA
WITH CINNAMON TORTILLA CHIPS
"Serve this salsa and chips as an appetizer, snack or as a topper for grilled fish or chicken."
FOR THE SALSA:
1 cup peeled and chopped peaches
1 cup seeded watermelon
3 tablespoons orange juice
1 tablespoon chopped fresh mint
1 tablespoon diced red onion
1/2 teaspoon thyme leaves
FOR THE CINNAMON TORTILLA CHIPS:
2 tablespoons sugar
1 teaspoon ground cinnamon
6 (6 inch) flour tortillas
TO MAKE THE SALSA:
Mix all ingredients in a medium-sized bowl until blended.
Cover and refrigerate at least 30 minutes to blend flavors.
TO MAKE THE CINNAMON TORTILLA CHIPS:
Mix sugar and cinnamon in a small bowl.
Spray tortillas lightly with nonstick cooking spray. Cut each tortilla into eight wedges. Place wedges on baking sheet and sprinkle each with cinnamon-sugar mixture.
Bake in a 375 degree F oven eight to 10 minutes, or until crisp. Cool on a wire rack.
Makes six servings (1/4 cup salsa and eight chips each)
Source: McCormick |