Salsa Cruda with Baked Garlic and Lime Pita Chips

Salsa cruda, or uncooked salsa, is one of the easiest appetizers and toppings to make. My recipe, while traditional in appearance, includes the uncommon addition of brown sugar. The slight touch of sweetness balances out the acidity of the tomatoes while pairing well with the spicy kick of the jalapeño. Replace boring tortilla chips with these simple baked pita chips to add a refreshing twist to this common appetizer. You can hand chop the tomatoes if you prefer a chunkier salsa and add ¼ of the jalapeño for a milder flavor.

Shopping List

For the salsa:

• 1 clove garlic
• ½ of a red onion, roughly chopped
• ½ of a jalapeño, seeded and roughly chopped
• 2 Tablespoons freshly squeezed lime juice
• 2 Tablespoons brown sugar
• ½ cup loosely packed cilantro
• ¼ teaspoon kosher salt
• 4 plum tomatoes, seeded and quartered

For the pita chips:

• 5 pita bread pockets
• Olive oil
• Garlic Powder
• 1 lime
• Kosher salt

Recipe

Makes 2½ cups salsa and 40 pita chips.

For the salsa:

In a food processor or blender, pulse together the clove of garlic, red onion and jalpeño until finely chopped.

Add in the lime juice, brown sugar, cilantro and salt. Pulse several times but do not over blend.

Add in the quartered tomatoes and pulse until your desired consistency. For chunkier salsa, just blend long enough for the tomatoes to break down.

For the pita chips:

Preheat the oven to 400°.

Brush the tops of the pita bread with olive oil then sprinkle with garlic powder.

Squeeze the lime over the pita bread then top with kosher salt.

Cut each pita bread pocket into 8 pieces by cutting the bread in half, then into fourths and then into eighths.

Spread the sliced pita bread onto a baking sheet lined with parchment paper.

Bake the pita chips for 7 minutes until crispy.

Serve with Salsa Cruda or enjoy as a healthy snack.

Helpful hint: The amount of garlic powder, lime and salt used is up to you. I use roughly 1/8 teaspoon of garlic powder and just a pinch of the kosher salt.