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.
Servings 6 servings
Ingredients
For the salsa:
- 1 clove garlic
- 1/2 of a red onion, roughly chopped
- 1/2 of a jalapeño, seeded and roughly chopped
- 2 Tablespoons freshly squeezed lime juice
- 2 Tablespoons brown sugar
- 1/2 cup loosely packed cilantro
- 1/4 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
Instructions
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°F.
- 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.
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Nutrition
Calories: 160kcal, Carbohydrates: 34g, Protein: 4g, Sodium: 351mg, Potassium: 185mg, Fiber: 1g, Sugar: 5g, Vitamin A: 445IU, Vitamin C: 13mg, Calcium: 53mg, Iron: 0.8mg
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Both the salsa and the pita chips are excellent!! I added the whole jalapeno because I like things spicy. Sooooo good!
Thrilled you enjoyed the recipe, Lesley!
Great salsa recipe! I just made a double batch of it – adding in more heat (2 jalapenos, 1 hot pepper) as my husband and I LOVE spicy food and I didn’t use as much brown sugar as the recipe called for (I probably used 2 tsp. in all). This is my new “go-to” salsa recipe! Thank you!!
I made the garlic lime pita chips to go with dinner tonight. My husband and I both fell in love with them. Can’t wait to try them with different seasonings to go with hummus and other dips! Thank you!
I’m so glad you enjoyed the recipe, Joy, and thanks so much for your comment!
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