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.
Serves: Makes 6 servings (1/4 cup salsa and 8 chips each).
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® Cinnamon, Ground
1/4 teaspoon McCormick® Ginger, Ground
Cinnamon Tortilla Chips:
2 tablespoons sugar
1 teaspoon McCormick® Cinnamon, Ground
6 flour tortillas, (6-inch)
For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
For the Chips, preheat oven to 375°F. 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.
Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa.