salsa by shitingting

VIEWS: 2 PAGES: 2

									          Peach and Watermelon Salsa with Cinnamon Tortilla Chips

For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your
next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled
fish or chicken.

Prep Time: 10 minutes
Refrigerate: 30 minutes
Cook Time: 10 minutes

Peach Watermelon Salsa:
  1 cup chopped peeled peaches
  1 cup chopped seeded watermelon
  3 tablespoons orange juice
  1 tablespoon chopped fresh mint
  1 tablespoon diced red onion
1/2 teaspoon McCormick® Thyme Leaves

Cinnamon Tortilla Chips:
 2 tablespoons sugar
 1 teaspoon McCormick® Ground Cinnamon
 6 flour tortillas (6-inch)


1. For the Salsa, mix all ingredients in medium bowl until well blended. Cover.
   Refrigerate 30 minutes to blend flavors.

2. For the Chips, mix sugar and cinnamon in small bowl. Spray tortillas lightly with no
   stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle
   wedges with cinnamon sugar mixture.

3. Bake in preheated 375°F oven 8 to 10 minutes or until crisp. Cool completely on
   wire rack. Serve with Peach Watermelon Salsa.

Makes 6 servings (1/4 cup salsa and 8 chips each).


Nutrition Information Per One Serving: 122 Calories, Fat 2g, Protein 3g,
Carbohydrates 23g, Cholesterol 0mg, Sodium 186mg, Fiber 1g
              Cool Strawberry Salsa with Cinnamon Tortilla Chips

This fresh fruit salsa is perfect for summertime entertaining when lighter fare is called
for. Super Spice cinnamon flavors both the salsa and the quick baked tortilla chips.

Prep Time: 10 minutes
Refrigerate: 30 minutes
Cook Time: 10 minutes

Cool Strawberry Salsa:
  1 cup chopped strawberries
1/2 cup chopped kiwi
1/2 cup chopped seeded cucumber
  1 tablespoon honey
  2 teaspoons lime juice
1/2 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Ginger

Cinnamon Tortilla Chips:
 2 tablespoons sugar
 1 teaspoon McCormick® Ground Cinnamon
 6 flour tortillas (6-inch)


1. For the Salsa, mix all ingredients in medium bowl until well blended. Cover.
   Refrigerate 30 minutes to blend flavors.

2. For the Chips, mix sugar and cinnamon in small bowl. Spray tortillas lightly with no
   stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle
   wedges with cinnamon sugar mixture.

3. Bake in preheated 375°F oven 8 to 10 minutes or until crisp. Cool completely on
   wire rack. Serve with Strawberry Cucumber Salsa.

Makes 6 servings (1/4 cup salsa and 8 chips each).


Nutrition Information Per One Serving: 134 Calories, Fat 2g, Protein 3g,
Carbohydrates 26g, Cholesterol 0mg, Sodium 186mg, Fiber 2g

								
To top