Strawberry Mango Salsa with Baked Pita Chips
• For extra crunch, bake pita chips slightly longer but watch closely to prevent burning. • Salsa tastes best fresh but can be refrigerated for up to 24 hours. • Adjust jalapeño based on spice preference. Health Benefits: This recipe provides fiber-rich fruit that supports gut health and antioxidant intake, particularly vitamin C and polyphenols. Whole wheat pita contributes complex carbohydrates and fiber, supporting more stable blood sugar response and sustained energy.
1 steps, about 27 minutes
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01Preheat oven to 375°F (190°C). 2. Cut pita breads into triangle-shaped wedges. 3. Place pita pieces on a baking sheet. 4. Drizzle with olive oil and sprinkle salt, garlic powder, and cumin evenly. 5. Bake for 10 to 12 minutes until golden and crisp. 6. In a bowl, combine strawberries, mango, red onion, jalapeño, lime juice, cilantro, and salt. 7. Mix gently until combined. 8. Let salsa sit for 5 to 10 minutes before serving to allow flavors to meld. 9. Serve salsa with baked pita chips.
• For extra crunch, bake pita chips slightly longer but watch closely to prevent burning. • Salsa tastes best fresh but can be refrigerated for up to 24 hours. • Adjust jalapeño based on spice preference. Health Benefits: This recipe provides fiber-rich fruit that supports gut health and antioxidant intake, particularly vitamin C and polyphenols. Whole wheat pita contributes complex carbohydrates and fiber, supporting more stable blood sugar response and sustained energy.
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