Peach and Watermelon Salsa with Bunuelo Chips

Prep Time:
15 minutes
Cook Time:
10 minutes
8 servings

My H-E-B Texas Life Magazine


2fresh peaches, sliced and chopped,

⅓c.H-E-B Orange Juice,

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

6fresh mint leaves, torn into bite-size pieces,

2Tbsp.chopped red onion,

1Tbsp.fresh finely chopped ginger root,

1/2tsp. Central Market Organics Thyme Leaves,

*Bunuelo Chips,

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

1/4c.H-E-B Sugar,

2tsp.Central Market Organics Ground Cinnamon,

*Hill Country Fare Butter No-Stick Spray,


1Combine peaches, orange juice, watermelon, mint, red onion, ginger root, and thyme in a salad bowl and toss to coat. Cover bowl with plastic and refrigerate for 30 minutes.

2 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 wedges on baking sheet and spray them with the nonstick spray. Combine sugar and cinnamon and sprinkle on each wedge. Bake for 10 minutes and serve with the chilled salsa.

Nutritional Information

No Nutritional Information Available

Copyright 2001-2015, H-E-B