Description
A refreshing and vibrant watermelon salsa served with crispy cinnamon tortilla chips, perfect for summer gatherings.
Ingredients
Scale
- 4 cups diced watermelon
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Salt to taste
- 4 large flour tortillas
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Cooking spray
Instructions
- In a large bowl, combine the diced watermelon, red onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
- Preheat the oven to 350°F (175°C).
- Cut the flour tortillas into triangles and place them on a baking sheet.
- Spray the tortilla triangles lightly with cooking spray.
- In a small bowl, mix together the sugar and cinnamon, then sprinkle it over the tortillas.
- Bake in the preheated oven for about 10-12 minutes or until golden and crispy.
- Serve the watermelon salsa with the cinnamon tortilla chips for dipping.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- Can substitute lime juice with lemon juice if preferred.
- Store leftover salsa in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg