Minted Tomato Salsa with Grilled Pita Chips

Name: Minted Tomato Salsa with Grilled Pita Chips
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters chopped cucumber; 1 Tbsp chopped fresh mint leaves; 1 small clove garlic, finely chopped; 1 Tbsp chopped green onion (1 medium); 1 teaspoon lemon juice; 2 Tbsps olive oil; 0 teaspoons pepper; 2 6-inchs pita (pocket) breads (6 inch); 0 teaspoons salt; 1 large red or yellow tomato, seeded, chopped

Minted Tomato Salsa with Grilled Pita Chips is a vegan hor d'oeuvre. One portion of this dish contains approximately 0g of protein, 5g of fat, and a total of 45 calories. This recipe serves 6. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. The Fourth Of July will be even more special with this recipe. A mixture of tomato, salt, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate.

Ingredients you will need

Salsa

Equipment you will use

Grill

Bowl

In small bowl, mix oil and garlic. Separate layers of each pita bread by cutting around edges with sharp knife or kitchen scissors to form 2 rounds.

Ingredients you will need

Pita

Garlic

Cooking Oil

Equipment you will use

Kitchen Scissors

Knife

Bowl

Brush top side of each pita round with oil mixture.

Ingredients you will need

Pita

Cooking Oil

Place on grill over medium heat. Cook 2 to 3 minutes, turning once, until lightly browned and crisp.

Equipment you will use

Grill

Cut into wedges.

Serve warm pita chips with salsa.

Ingredients you will need

Pita Chips

Salsa

Equipment

Ingredients

Servings:

59milliliters

chopped cucumber 1Tbsp

chopped fresh mint leaves 1small clove

garlic, finely chopped 1Tbsp

chopped green onion (1 medium)1teaspoon

lemon juice 2Tbsps

olive oil 0teaspoons

pepper 26-inchs

pita (pocket) breads (6 inch)0teaspoons

salt 1large

red or yellow tomato, seeded, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.