Spicy Fruit Salsa With Cinnamon Sugar Pita Chips |
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Prep Time: 35 Minutes Cook Time: 7 Minutes |
Ready In: 42 Minutes Servings: 6 |
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This is for the contest and I am using ingredients that I would have never thought of using in a salsa. The salsa is not cooked and easy to prepare; therefore, the ingredients have a nice tasty crunch to them. Ingredients:
1 tablespoon brown sugar |
1 tablespoon honey |
2 teaspoons balsamic vinegar |
2 cups rhubarb, coarsely chopped |
1 cup frozen tart cherries, drained,coarsely chopped |
1 cup zucchini, shredded,drained and squeeze out excess moisture |
1 (8 ounce) can crushed pineapple, drained |
1 cup red onion, coarsely chopped |
2 cloves garlic, minced |
1 tablespoon jalapeno pepper, finely chopped |
1 tablespoon fresh mint, finely chopped |
1 teaspoon orange zest |
1 package pita bread |
4 -5 tablespoons butter, room temperature |
1/2 cup sugar |
1 teaspoon cinnamon |
1 pinch cayenne pepper, optional |
Directions:
1. In a large bowl combine brown sugar, honey and balsamic vinegar.
2. Add next 9 ingredients and combine well.
3. Transfer to serving dish and garnish with slice of orange and sprig of mint.
4. Serve with Sugar/Cinnamon Chips.
5. Combine sugar, cinnamon and (cayenne, if using) in a small bowl.
6. Split each pita bread into two halves.
7. Score with sharp knife, but don’t cut completely through.
8. Spread each half lightly with butter.
9. Sprinkle each half with cinnamon/sugar mixture.
10. Place on cookie sheet and bake at 350 degree oven for 7-10 minutes or until lightly brown.
11. Cool and break into pieces.
12. Serve with Salsa.
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