Peach and Watermelon Salsa with Cinnamon Tortilla Chips

Peach and Watermelon Salsa with Cinnamon Tortilla Chips

Prep Time

10 minutes

Cook Time

40 minutes


Peach and Watermelon Salsa with Cinnamon Tortilla Chips

For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled fish or chicken.

Recipe courtesy of McCormick®.

NUTRITION INFORMATION (per serving): Calories: 122, Fat: 2 g, Carbohydrates: 23 g, Cholesterol: 0 mg, Sodium: 186 mg, Fiber: 1 g, Protein: 3 g.


  • Peach Watermelon Salsa: 1 cup chopped peeled peaches
  • 1 cup chopped seeded watermelon
  • 3 tablespoons orange juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon finely chopped red onion
  • 1/2 teaspoon McCormick® Thyme Leaves
  • Cinnamon Tortilla Chips: 2 tablespoons sugar
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 6 flour tortillas (6-inch)


  • 1 For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
  • 2 For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
  • 3 Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Peach Watermelon Salsa.


15 Apr

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