Strawberry Salsa
1 Tbsp. balsamic vinegar
1 Tbsp. honey
Kosher salt and black pepper to taste
Juice and zest of 1 lemon
1 lb. strawberries, diced
1 Tbsp. fresh basil, chiffonade
In a small bowl, whisk balsamic vinegar, honey, salt, pepper, lemon juice and lemon zest until combined well. In a large bowl add mixture to diced strawberries. Stir gently until well incorporated. Refrigerate until ready to serve.
Cinnamon Tortilla Chips
6 (6 inch) flour tortillas
Non-stick cooking spray
1 Tbsp. sugar
1 tsp. cinnamon
Preheat the oven to 350°F. Cut each tortilla into wedges. Arrange the wedges in a single layer on non-stick baking sheet. Lightly spray the chips with oil and sprinkle with sugar and cinnamon. Bake until lightly browned and crisp, ~10 minutes. Make sure not to let them burn. Transfer to a wire rack to cool.
Presented by Janet Seiber, UT Medical Center
3/22/2018