Strawberry Shark-arita Fruit Salsa


I love fruit salsa but became bored w/ the routine flavors of cinnamon chips and plain strawberries. This is a version that incorporates the fun flavor of strawberry margarita’s. I recently took it to a summer potluck, with my finicky tribe of work colleagues, all physicians, and they loved it! They thought I “handmade” the “fancy chips.” It’s a very easy recipe, and if you eat all of your chips, you can throw the rest into a blender with some ice and a little booze and it is a delicious margarita based (yes I did this…)

You will need:

  • 2 Pints of Strawberries
  • 3 Limes (2 for grating, 1 for garnish)
  • One package of soft flour tortillas
  • 1/2 Cup of white granulated sugar
  • 1/8 tsp salt
  • 1 stick of butter

Make the Margarita sugar:

Grate the zest of 2 limes and add to a small jar (or other container that can be sealed) along with 1/2 cup of sugar and 1/8 teaspoon salt. Shake vigorously to blend. Store in fridge while completing the other steps.

Cut flour tortilla’s into chips. I like to make them into shark fin shapes (which isn’t complicated because it is basically a triangle.) Also, if you are a big shark enthusiast, there are some great cookie cutters available through Amazon (you’ll need metal cutters) for a reasonable price (I have a great white and hammerhead!)

You can do the next step one of 2 ways, they both work well, I typically use the first:

(Pre-heat Oven to 350 degrees)

-Melt ½ cup of butter and baste both sides of your tortilla shapes and lay out on a cookie sheet lined w/ parchment baking paper. Sprinkle the Lime sugar over the buttered tortilla shapes.

-Place your tortilla shapes in a large plastic container with a lid. Pour in butter and 2 Tbsp of your lime sugar. Cover tightly and shake vigorously. This method will coat both sides of the chip.

Place on middle rack and bake 8-10 minutes until crisp w/ edges starting to lightly brown. Remove and let cool, uncovered. * monitor close while cooking, I have often burned them.

*Others have placed cookie racks on baking sheets to make them even crisper, but I have been content with the above method.

Rinse Strawberries and chop into very fine cubes and pieces, squeeze the juice of one of your zested limes over the berries. Gently toss with the remainder of the lime sugar and allow to sit for at least 30-60 minutes in the fridge to allow the flavors to meld. Garnish the strawberry salsa with wedges of fresh lime.


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