Watermelon Salsa With Cinnamon Chips (Print View)
Juicy watermelon combines with crisp vegetables and zesty lime, served alongside warm cinnamon-sugar tortilla chips for a refreshing summer treat.
# Ingredient List:
→ Watermelon Salsa
01 - 3 cups seedless watermelon, diced small
02 - 1 cup cucumber, peeled and diced
03 - 1/2 cup red bell pepper, finely chopped
04 - 1/4 cup red onion, finely chopped
05 - 2 tablespoons fresh cilantro, chopped
06 - 1 small jalapeño, seeded and minced
07 - Juice of 1 lime
08 - 1/2 teaspoon salt
09 - 1 teaspoon honey
→ Cinnamon Tortilla Chips
10 - 6 small flour tortillas
11 - 2 tablespoons butter, melted
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How to Make:
01 - Preheat your oven to 350°F (175°C).
02 - Brush both sides of each flour tortilla with melted butter.
03 - In a small bowl, mix together sugar and cinnamon. Sprinkle the mixture evenly over the tortillas.
04 - Cut each tortilla into 6-8 wedges. Arrange in a single layer on baking sheets lined with parchment paper.
05 - Bake for 10-12 minutes, turning once halfway through, until crisp and golden brown. Remove and cool.
06 - In a large bowl combine watermelon, cucumber, red bell pepper, red onion, cilantro, and jalapeño.
07 - Add lime juice, salt, and honey. Toss gently until well mixed.
08 - Serve salsa chilled or at room temperature with the cinnamon tortilla chips.
# Expert Advice:
01 -
- The contrast between cooling watermelon and warm cinnamon chips is unexpectedly perfect
- It comes together in under 30 minutes but tastes like something much more complicated
02 -
- Dice the watermelon quite small, about the same size as the cucumber, so every bite gets all the flavors
- The salsa releases liquid as it sits, so serve it within a few hours for the best texture
03 -
- Pat your diced watermelon dry with paper towels if it seems especially juicy
- Cut the tortilla wedges with kitchen shears for cleaner edges than a knife