- Strawberry Pineapple Salsa
Strawberry Pineapple Salsa
Meal Tags: Make-ahead, Side, Snack
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
- 5 small flour tortillas
- 1/4 cup melted butter
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 cup diced pineapple
- 1 cup diced strawberries
- 1 tbsp chopped fresh mint
- 1 tsp agave syrup
- 1 lime, juice
Preheat the oven to 375ºF.
Brush the top of each tortilla with some of the melted butter. Cut the tortillas into eigths and arrange them on a nonstick baking sheet.
In a small bowl, combine the sugar with the cinnamon. Sprinkle the cinnamon sugar mixture over the tortillas. Bake them until they are lightly golden and crisp, about 15 to 20 minutes. Allow them to cool completely before serving.
While the cinnamon tortilla chips are baking, in a medium bowl, combine the pineapple, strawberries, mint, agave, and lime juice.
Serve immediately or store the salsa in the refrigerator for up to 3 days and the tortilla chips in an airtight container for up to 1 week.