5 white medium-sized pitas (opened and quartered)
1/2 cup butter (melted)
1/4 cup brown sugar (firmly packed)
3 cups strawberries (trimmed, finely cubed)
1/2 granny smith apple (finely cubed)
1 cup fresh mint (minced)
3 TBSP cane sugar
2 TBSP orange juice
1/4 TSP vanilla extract
Sick of less than wonderful spring-time weather? So am I. Making this sweet (both literally and figuratively) strawberry salsa will enable you to go on a mental tropical getaway. If the weather happens to drastically change while you’re prepping this dish, then I would say this dessert version of chips and salsa are best enjoyed outside…with BBQ’ed anything.
For the chips…start off by preheating your oven to 40 degrees. In a small bowl, combine melted butter and brown sugar. Using a pastry brush, apply brown sugar/butter mixture to each pita ‘chip’. Lay out chips evenly on couple of prepared baking sheets and bake in the oven for 10 minutes, or until the chips turn golden brown. Remove from oven and let cool.
For the salsa…combine all ingredients in a medium-sized mixing bowl. Toss until everything is evenly mixed and the cane sugar has dissolved. As with any salsa, if you give it some time to sit, chill, and flavour intermingle, it will taste that much better. I left the strawberry salsa in the fridge for 45 minutes before serving, longer probably would have been a bit better. Whatever time allows. (Hey, it’s your fake tropical vacation, right?)
Serve this up the same way you would serve standard-issue chips and salsa. Best digested with a mojito in-hand. Sounds like summer to me! Bring on the sun!
Total cook time…1 hour (or so)
7 Comments to “Sweet Strawberry Salsa with Brown Sugar Chips”
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