Fruity salsa with pita crisps

1
1
1
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Forget store-bought tomato-based salsa. This pico de gallo-styled alternative made with tropical mango dusted with chili and chopped cucumber and bell pepper will tackle your sweet tooth and provide a fix to your spice craving: what better reason to dip? We love the combo of sweet and salty in this salsa, and we're lovers of cilantro, too. If cilantro tastes soapy on your palate, skip it in favor of a tablespoon of freshly chopped Mexican oregano. And if you're a real spice lover, add some minced fresh jalapeno or serrano pepper to taste, for added fire.

Ingredients

Mango(es)

1 large, diced

Cucumber(s)

1 medium, peeled, seeded and diced

Sweet red pepper(s)

½ medium, diced

Cilantro

¼ cup(s), chopped

Uncooked scallion(s)

1 medium, cut into 1/4-inch slices

Unpacked brown sugar

1 tsp

Fresh lime juice

2 Tbsp

Table salt

tsp

Red pepper flakes

¼ tsp

White pita(s)

2 oz, two 1 oz pitas

Instructions

  1. Preheat oven to 475°F. Combine mango through to cayenne pepper and toss lightly. Adjust seasonings to taste, i.e., lime juice, salt and cayenne pepper. The salsa should be should be sweet and tangy, with a nice kick.
  2. Cut each pita into six wedges. Toast in oven until crisp, about 4 minutes.
  3. Serve salsa with pita chips.