Spicy Fruit Salsa With Cinnamon Sugar Pita Chips

4.00 (4)
⏱ 42 mins 🍽 4-6 serving(s) 🌶 mexican 🏷 Sauces

This uncooked Mexican salsa combines unexpected ingredients for a fresh, crunchy texture. It features rhubarb, tart cherries, zucchini, pineapple, red onion, and jalapeno, all tossed in a sweet and tangy dressing. The dish is accompanied by warm, buttery pita chips coated in a spiced cinnamon sugar. Preparation is straightforward, requiring no cooking for the salsa itself. It yields 4-6 servings and is ready in 42 minutes.

Spicy Fruit Salsa With Cinnamon Sugar Pita Chips

Ingredients

  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 teaspoons balsamic vinegar
  • 2 cups rhubarb, coarsely chopped
  • 1 cup frozen tart cherries, drained,coarsely chopped
  • 1 cup zucchini, shredded,drained and squeeze out excess moisture
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup red onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon jalapeno pepper, finely chopped
  • 1 tablespoon of fresh mint, finely chopped
  • 1 teaspoon orange zest
  • 1 package pita bread
  • 4 -5 tablespoons butter, room temperature
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 pinch cayenne pepper, optional

Method

  1. Mix the brown sugar, honey and balsamic vinegar together in a large bowl.
  2. Stir in the next 9 ingredients listed until everything is well combined.
  3. Move the mixture to a serving dish and decorate with an orange slice and a mint sprig.
  4. Prepare to serve this with the Sugar/Cinnamon Chips.
  5. In a separate small bowl, mix together the sugar, cinnamon and optional cayenne pepper.
  6. Carefully separate each piece of pita bread into two rounds.
  7. Use a sharp knife to score the surface of each half without cutting all the way through.
  8. Lightly coat each pita half with the room temperature butter.
  9. Generously sprinkle the cinnamon and sugar blend over every buttered half.
  10. Bake them on a cookie sheet in a 350 degree oven for 7-10 minutes until they turn lightly brown.
  11. Allow the chips to cool completely before breaking them into pieces.
  12. Present the broken chips alongside the prepared Salsa.

Nutrition (per serving)

Sodium115600 mg

Recipe details

CategorySauces
Cuisinemexican
AuthorJudy-Jude