1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) salt
8 (6-in./15-cm) flour tortillas
1 jalapeño pepper
1/4 cup (50 mL) chopped fresh cilantro
2 cups (500 mL) cubed watermelon
2 small peaches
1/2 tsp (2 mL) salt
For chips, preheat oven to 400°F (200°C). Juice lime into Pinch Bowl
using Citrus Press. Combine cayenne pepper and salt in another Pinch
Bowl. Brush one side of each tortilla with lime juice; sprinkle lightly
with cayenne mixture. Cut each tortilla into eight wedges using Pizza
Cutter. Arrange half of the tortilla wedges in a single layer on Large
Round Stone with Handles. Bake 8-10 minutes or until edges are lightly
browned and crisp. Remove from baking stone to Stackable Cooling Rack.
Repeat with remaining tortilla wedges.
For salsa, cut jalapeño pepper in half lengthwise using Petite Paring
Knife; remove and discard seeds using Core & More. Chop jalapeño and cilantro using Food Chopper; place into Classic Batter Bowl. Cut
watermelon into thin slices using Chef's Knife; dice slices. Remove and
discard pits from peaches and slice into thin wedges; dice wedges.
Juice lime into batter bowl using Citrus Press. Add watermelon, peaches and
salt. Stir gently using Small Mix 'N Scraper®. Serve with chips.
Yield: 16 servings
Per serving: (about 1/4 cup/50 mL salsa and 4 chips): Calories 60, Total
Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 1
g, Sodium 190 mg, Fiber 0 g
Cook's Tip: Wear plastic gloves when handling jalapeño peppers. The juice
from the peppers can create a burning sensation on the skin.