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Strawberry Salsa with Cinnamon Tortilla Chips

Credit: Cyndy Cass, WBIR

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

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