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Peach and Watermelon Salsa with Cinnamon Tortilla Chips
appetizer

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.
  • 10m

    prep time

  • 122

    Calories

  • 9

    Ingredients

View Recipe Only

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Ingredients

6

Servings

Peach Watermelon Salsa

  • 1 cup chopped peeled peaches
  • 1 cup chopped seeded watermelon
  • 3 tablespoons orange juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon finely chopped red onion
  • 1/2 teaspoon McCormick® Thyme Leaves

Cinnamon Tortilla Chips

Key Products

McCormick® Thyme Leaves
McCormick® Thyme Leaves
McCormick® Ground Cinnamon
McCormick® Ground Cinnamon

Instructions

  • 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 Peach Watermelon Salsa.

Nutrition information (per Serving)

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