Peach and Watermelon Salsa with Cinnamon Tortilla Chips

Name: Peach and Watermelon Salsa with Cinnamon Tortilla Chips
Prep time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 1 cup chopped peeled peaches; 1 cup chopped seeded watermelon; 3 tbsps orange juice; 1 tbsp chopped fresh mint; 1 tbsp finely chopped red onion; 1/2 tsp McCormick® Thyme Leaves; 2 tbsps sugar; 1 tsp McCormick® Cinnamon, Ground; 6 flour tortillas (6-inch)

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

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® Whole Thyme Leaves
Cinnamon Tortilla Chips
2 tablespoons sugar
1 teaspoon McCormick® Ground Cinnamon
6 flour tortillas, (6-inch)

KEY PRODUCTS

INSTRUCTIONS

1 For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
2 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.
3 Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Peach Watermelon Salsa.