Recipe: Pineapple-Mango Salsa with Baked Flour Tortilla Chips

PINEAPPLE-MANGO SALSA WITH BAKED FLOUR TORTILLA CHIPS

1 mango, peeled and cubed
1 (8 oz.) can pineapple tidbits, drained
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
2 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro leaves
1 tsp. red pepper flakes (optional)
1/4 tsp. salt (or to taste)
Baked Flour Tortilla Chips* (for serving, recipe follows)

In medium bowl, stir together mango, pineapple, chopped red bell pepper, sliced green onions, lime juice, chopped cilantro leaves, red pepper flakes (if using) and salt. Cover and refrigerate to blend flavors until ready to serve. Salsa may be prepared and refrigerated up to 1 day ahead.

Serve with Baked Flour Tortilla Chips (recipe below).

*If time is short, serve it with purchased tortilla chips.

BAKED FLOUR TORTILLA CHIPS

17 oz. (6-inch) flour tortillas
1/2 cup butter or margarine
Vegetable oil cooking spray
Salt

Heat oven to 375 degrees F.

Place tortillas in single layer on baking sheets coated with cooking spray. Brush lightly with butter on both sides. Using knife or kitchen shears, cut each tortilla into 4 wedges. Sprinkle with salt.

Bake 8-10 minutes or until crisp and light brown. Cool slightly (chips will continue to crisp as they cool).

Serve warm or cool. Store baked chips in tightly covered container for up to 3 weeks.

Makes 12 servings (1/4 cup per serving)
Source: Pork Information Bureau