Cantaloupe Basil Salsa and Pita Crisps
Did you know that you can make salsa out of melon? This salsa recipe offers a refreshing taste of summer!
Ingredients
- 2 cups small diced (¼ inch) cantaloupe (about 1 small melon)
- ¼ cup sweet onion such as Vidalia, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 (2-inch-long) fresh hot red or green chili such as serrano or Thai, minced**
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Pita Crisps
- 3 pita breads* with pockets
- 3 teaspoons olive oil (to brush on pita breads)
- Sprinkle of your favorite savory spice
Directions
Toss together all salsa ingredients in a bowl and let stand, covered and chilled, 10 minutes.
Preheat oven to 425 F. Prepare a large sheet pan (do not line with parchment). Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with two single rounds of pita). If your pitas are the thick single-layer kind, you can skip this step.
Brush the pita rounds lightly with extra virgin olive oil and season lightly with your favorite savory spice on both sides. Using a knife or a pair of kitchen shears, cut each round of pita into eight triangles. Arrange triangles on the prepared sheet pan. Bake for five to 10 minutes, checking occasionally to turn over the triangles that have gained color. Bake until pita chips are crispy and golden brown to your liking.
*Choose whole grain to increase fiber and nutrition.
**Note: Much of the heat in peppers resides in the seeds. Wear plastic kitchen gloves when handling hot peppers.
