Watermelon & Peach Salsa With Cayenne Chips

1. 1

   For chips:

2. 2

   Preheat over to 400 degrees F.

3. 3

   Juice the lime, combing cayenne pepper and salt.

4. 4

   Brush one side of each tortilla with lime juice.

5. 5

   Sprinkle lightly with cayenne mixture.

6. 6

   Cut each tortilla into 8 wedges using a pizza cutter. Arrange wedges in a single layer on cookie sheet.

7. 7

   Bake 8-10 minutes or until edges are slightly browned and crisp.

8. 8

   For Salsa:

9. 9

   Cub jalapeno pepper in half lengthwise using a paring knift. Removed and discard seeds using a corer.

10. 10

    Chop jalapeno and cilantro using a food chopper and place in a mixing bowl.

11. 11

    Cut watermelon into thin slices using a chef's knife, then dice slices.

12. 12

    Remove and discard pits from peaches and slice into thin wedges.

13. 13

    Juice lime into batter bowl.

14. 14

    Add watermelon, peaches and salt to lime juice and jalapeno peppers.

15. 15

    Stir gently using small mix and scraper.

16. 16

    Serve with chips.

* Per serving · 4 servings · Values may vary.