Watermelon & Peach Salsa With Cayenne Chips

Recipe by Melina Baker
READY IN: 25mins




  • For chips:
  • Preheat over to 400 degrees F.
  • Juice the lime, combing cayenne pepper and salt.
  • Brush one side of each tortilla with lime juice.
  • Sprinkle lightly with cayenne mixture.
  • Cut each tortilla into 8 wedges using a pizza cutter. Arrange wedges in a single layer on cookie sheet.
  • Bake 8-10 minutes or until edges are slightly browned and crisp.
  • For Salsa:
  • Cub jalapeno pepper in half lengthwise using a paring knift. Removed and discard seeds using a corer.
  • Chop jalapeno and cilantro using a food chopper and place in a mixing bowl.
  • Cut watermelon into thin slices using a chef's knife, then dice slices.
  • Remove and discard pits from peaches and slice into thin wedges.
  • Juice lime into batter bowl.
  • Add watermelon, peaches and salt to lime juice and jalapeno peppers.
  • Stir gently using small mix and scraper.
  • Serve with chips.