Here's an easy, tangy salsa that celebrates the fresh flavors of summer.
For chips, preheat oven to 400°F. Juice lime into Pinch Bowl using Citrus Press. Combine cayenne pepper and salt in another Pinch Bowl. Brush one side of each tortilla with lime juice; sprinkle lightly with cayenne mixture. Cut each tortilla into eight wedges using Pizza Cutter. Arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone to Stackable Cooling Rack. Repeat with remaining tortilla wedges.
For salsa, cut jalapeño pepper in half lengthwise using Petite Paring Knife; remove and discard seeds using Core & More. Chop jalapeño and cilantro using Food Chopper; place into Classic Batter Bowl. Cut watermelon into thin slices using Chef's Knife; dice slices. Remove and discard pits from peaches and slice into thin wedges; dice wedges. Juice lime into batter bowl using Citrus Press. Add watermelon, peaches and salt. Stir gently using Small Mix 'N Scraper®. Serve with chips.
U.S. Nutrients per serving: Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 190 mg, Fiber 0 g
Wear plastic gloves when handling jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.
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