Strawberry & Cucumber Salsa with Cinnamon Tortilla Chips
Ingredients
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Strawberry Cucumber Salsa:
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200 gram (7 ounce) strawberries, diced
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2 kiwis, diced
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75 gram (3 ounce) cucumber, diced
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1 tablespoons honey
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2 teaspoon lime juice
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½ teaspoon Cinnamon Ground
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¼ teaspoon Ground Ginger
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Cinnamon Tortilla Chips:
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2 tablespoons sugar
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1 teaspoon Cinnamon Ground
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6 flour tortillas
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cooking spray
Key Products
Instructions
- 1 For the Salsa, combine all the ingredients in a bowl. Cover and refrigerate to allow the flavours to develop.
- 2 For the tortilla chips, pre-heat the oven to 190°C, 375°F, Gas Mark 5. Mix the sugar and Cinnamon in a small bowl. Cut each tortilla into triangles, place on a baking sheet and spray with cooking oil. Sprinkle with the Cinnamon sugar mixture.
- 3 Bake for 8-10 minutes or until crisp. Cool completely on a wire rack.
- 4 Remove the salsa from the refrigerator and allow to return to room temperature for approx. 30 minutes, before serving with the tortilla chips.