Register
Strawberry & Cucumber Salsa with Cinnamon Tortilla Chips
Ingredients
-
-
Strawberry Cucumber Salsa:
-
200 gram (7 ounce) strawberries, diced
-
2 kiwis, diced
-
75 gram (3 ounce) cucumber, diced
-
1 tablespoons honey
-
2 teaspoon lime juice
-
½ teaspoon Cinnamon Ground
-
¼ teaspoon Ground Ginger
-
Cinnamon Tortilla Chips:
-
2 tablespoons sugar
-
1 teaspoon Cinnamon Ground
-
6 flour tortillas
-
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.
More To Savour
