Get ready to tantalize your taste buds with a mouthwatering fusion of fresh, vibrant flavors that will revolutionize your appetizer game! This strawberry salsa isn't just another dip – it's a culinary adventure that combines the juicy sweetness of ripe strawberries with a zesty kick of jalapeño and the irresistible crunch of homemade cinnamon chips. Perfect for summer gatherings, unexpected dinner parties, or when you simply want to impress your friends and family with a show-stopping dish that takes just 25 minutes to prepare!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups fresh strawberries, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 cup sugar
- 4 flour tortillas
- 2 tablespoons cinnamon sugar
Instructions
- Prepare the strawberries by washing them thoroughly under cool running water. Pat dry with paper towels and remove the green stems.
- Dice the strawberries into small, uniform pieces (approximately 1/4 inch cubes) and place them in a medium mixing bowl.
- Finely chop the red onion and mince the jalapeño pepper, removing seeds to reduce heat if desired. Add these to the strawberries.
- Chop fresh cilantro and add to the strawberry mixture.
- Squeeze fresh lime juice directly over the salsa ingredients, then sprinkle 1/4 cup sugar. Gently mix all ingredients to combine.
- Cover the salsa and refrigerate for 10-15 minutes to allow flavors to meld together.
- Preheat your toaster oven to 375°F (190°C).
- Cut each flour tortilla into 8 wedge-shaped triangles using a sharp knife or pizza cutter.
- Arrange tortilla triangles in a single layer on a toaster oven-safe baking sheet.
- Lightly brush each tortilla triangle with a small amount of oil or butter, then sprinkle evenly with cinnamon sugar.
- Bake in the toaster oven for 7-10 minutes, watching carefully to prevent burning, until edges are crisp and golden brown.
- Remove cinnamon chips from the toaster oven and let cool for 2-3 minutes to crisp up.
- Serve the chilled strawberry salsa alongside the warm cinnamon chips as a fresh, sweet-spicy appetizer or dessert.
Tips
- Choose ripe, bright red strawberries for the most intense flavor and sweetness.
- Remove jalapeño seeds to control the heat level – keep some seeds for extra spiciness if you like.
- Let the salsa rest in the refrigerator for at least 10 minutes to allow the flavors to meld together.
- Watch the cinnamon chips closely while baking to prevent burning – toaster ovens can heat quickly.
- For a more uniform chip texture, try to cut tortilla triangles of equal size.
- Use fresh lime juice for the best bright, citrusy flavor.
- Serve immediately after making for the perfect contrast between cool salsa and warm, crispy chips.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
