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Peach and Watermelon Salsa with Bunuelo Chips
Prep Time:
15 minutes
Cook Time:
10 minutes
8 servings

2 fresh peaches, sliced and chopped

⅓ c. H-E-B Orange Juice

1/2 personal seedless watermelon, peeled and cut into small cubes

6 fresh mint leaves, torn into bite-size pieces

2 Tbsp. chopped red onion

1 Tbsp. fresh finely chopped ginger root

1/2 tsp. Central Market Organics Thyme Leaves

* Bunuelo Chips

1 bag (10 count) H-E-B Sabor Traditional Ready To Cook Flour Tortillas

1/4 c. H-E-B Sugar

2 tsp. Central Market Organics Ground Cinnamon

* Hill Country Fare Butter No-Stick Spray


Combine peaches, orange juice, watermelon, mint, red onion, ginger root, and thyme in a sa
lad bowl and toss to coat. Cover bowl with plastic and refrigerate for 30 minutes.
Meanwhile, heat oven to 375 degrees F. Line a baking pan with foil and set aside. Prepare
tortillas according to package directions and cut each into 4 wedges. Arrange tortilla we
dges on baking sheet and spray them with the nonstick spray. Combine sugar and cinnamon an
d sprinkle on each wedge. Bake for 10 minutes and serve with the chilled salsa.

Nutritional Information

No Nutritional Information Available


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