Fustini's Salsa with Spicy Pita Chips
Fustini's Salsa with Spicy Pita Chips
Submitted by Fustini's Traverse City
Appetizers
Ingredients
- 8 fresh ripe tomatoes, seeded and diced (or substitute 2 14½-ounce cans diced tomatoes, well drained)
- ½ red onion, diced
- 1 small bunch cilantro, finely chopped
- ¼ cup Fustini’s Iron Fish Honey Vinegar, more or less to taste
- ¼ cup Fustini’s Chipotle EVOO, more or less to taste
- 5 whole wheat pita rounds
- 1/4 cup Fustini's Garlic olive oil
- 2 Tsp coarse salt
- 2 Tsp cumin
- 1/8 Tsp chili powder
Directions
- Mix all ingredients, then season with salt and pepper and chill. The flavors taste even better the next day, so make a day in advance when possible. Serve with spicy pita chips.
- Preheat oven t0 375 degrees. Cut each pita round into six triangles like a pie, leaving the top and bottom attached. Brush with Fustini's Garlic olive oil. Place pita triangles on a rimmed sheet pan lined with parchment paper or foil. Mix salt, cumin and chili powder. Sprinkle on pita triangles. Bake 5 minutes or until golden brown and crispy.
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