Fresh Strawberry Salsa with Cinnamon Sugar Pita Chips

A bright, sweet-spicy salsa made with fresh strawberries, jalapeno, cilantro, and lime, served with crispy cinnamon sugar pita chips.

This unexpected appetizer is a showstopper for Valentine’s Day parties, romantic dinners, or Galentine’s gatherings.

It sounds unusual but the flavor combination is addictive: sweet fruit, mild heat, fresh herbs, and citrus balanced against buttery, cinnamon-scented crunch.

Why You’ll Love It

• Ready in 20 minutes total
• No cooking required for the salsa
• Perfect balance of sweet, spicy, tangy, and fresh
• Colorful, impressive appetizer for parties
• Scales easily for any crowd size
• The chips can be made days ahead

Ingredients

For the Strawberry Salsa (makes about 2 1/2 cups):

• 1 pound fresh strawberries (about 20 medium berries)
• 1 medium jalapeno pepper
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons fresh lime juice (from 1 large or 2 small limes)
• 1 tablespoon honey (or more to taste)
• 1/4 teaspoon fine salt
• Zest of 1 lime (optional but recommended)

For the Cinnamon Sugar Pita Chips (makes about 64 chips):

• 4 pita breads (6-inch rounds, pocket-style)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Steps

Make the Cinnamon Sugar Pita Chips

1. Preheat the oven and prepare your baking sheets.

Set your oven to 375°F with racks in the upper and lower thirds.

Line two large rimmed baking sheets with parchment paper.

You will need to bake in batches or use two sheets simultaneously; the chips must be in a single layer to crisp evenly.

2. Cut the pita into triangles.

Using kitchen shears or a sharp knife, cut each pita round into 8 wedges, like cutting a pizza.

If using pocket pitas (the kind that opens into a pocket), carefully separate each wedge into 2 triangles by peeling apart the layers.

This gives you thinner, crispier chips.

If using non-pocket pita (flat pita bread), skip the separating step.

You should end up with approximately 64 thin triangles from 4 pocket pitas.

3. Mix the cinnamon sugar.

In a small bowl, stir together the sugar and cinnamon until evenly combined.

4. Butter and season the chips.

Arrange the pita triangles in a single layer on the prepared baking sheets, rough side up (the inside of the pita pocket).

The rough side holds butter and sugar better than the smooth exterior.

Using a pastry brush, brush each triangle with melted butter.

You don’t need a thick coating; a light brush is sufficient.

Sprinkle the cinnamon sugar evenly over the buttered triangles.

Be generous but not so heavy that sugar pools.

5. Bake until golden and crisp.

Bake for 8-12 minutes, rotating the pans from top to bottom and front to back halfway through for even browning.

The chips are done when they’re golden brown and feel crisp when you tap them.

They’ll look slightly soft when hot but will crisp up completely as they cool.

Watch carefully during the last few minutes; they go from golden to burnt quickly.

The timing varies based on pita thickness: thin pocket pitas take 8-10 minutes; thicker pitas take 10-12 minutes.

6. Cool completely.

Let the chips cool on the baking sheet for at least 10 minutes.

They will continue to crisp as they cool.

If any chips are still soft after cooling completely, return them to the oven for 2-3 more minutes.

Make the Strawberry Salsa

7. Select and prepare the strawberries.

Choose strawberries that are bright red all the way through (no white shoulders), smell intensely fragrant, and give slightly when pressed.

Dull-looking or pale strawberries will result in bland salsa.

Rinse strawberries and pat completely dry.

Hull them by cutting out the green stem and white core using a strawberry huller or the tip of a paring knife.

8. Dice the strawberries properly.

Cut each strawberry into 1/4-inch dice (about the size of the tip of your pinky finger).

Smaller pieces scoop more easily onto chips without falling off.

Use a sharp knife and a gentle sawing motion to avoid crushing the berries.

A dull knife will mash the strawberries and make the salsa mushy.

You should have about 2 1/2 cups of diced strawberries.

9. Prepare the jalapeno safely.

Cut the jalapeno in half lengthwise.

Use a spoon to scrape out the seeds and the white membrane (ribs), which contain most of the heat.

For mild salsa, remove all seeds and membrane.

For medium heat, leave a few seeds in.

For spicy salsa, leave all the seeds.

Mince the jalapeno very finely so there are no large pieces that deliver a surprise blast of heat.

Wash your hands thoroughly with soap after handling jalapenos, and avoid touching your eyes, nose, or mouth until you do.

Consider wearing disposable gloves if you have sensitive skin.

10. Chop the cilantro.

Use only the leaves and tender upper stems of the cilantro; the thick lower stems are tough.

Gather the leaves into a pile and chop finely.

You want approximately 2-3 tablespoons of chopped cilantro.

11. Combine the salsa ingredients.

In a medium glass or ceramic bowl (not metal, which can react with the acid), combine the diced strawberries, minced jalapeno, and chopped cilantro.

Add the lime juice, honey, and salt.

If using lime zest, add it now.

Gently fold everything together with a silicone spatula or large spoon.

Be gentle to avoid mashing the strawberries.

12. Taste and adjust.

Taste the salsa and adjust the seasoning.

If the strawberries are very sweet, you may not need all the honey.

If they’re tart or out of season, you may want more.

If it tastes flat, add a pinch more salt.

If it needs more brightness, add more lime juice.

13. Let the flavors meld.

Let the salsa sit at room temperature for 10-15 minutes before serving.

This brief rest allows the salt and lime to draw out some strawberry juice and marry the flavors together.

Don’t let it sit much longer than 30 minutes at room temperature or the berries will become too soft and watery.

14. Serve.

Transfer the salsa to a serving bowl.

Arrange the cinnamon sugar pita chips around the bowl on a platter.

Serve immediately while the chips are crisp.

Helpful Tips and Substitutions

Off-season strawberries: If your strawberries are pale, hard, or flavorless, roast them to concentrate their flavor. Toss with a little honey and roast at 375°F for 15-20 minutes until softened and jammy, then cool before dicing and proceeding.

No jalapeno? Use a serrano pepper for more heat or omit for a mild, kid-friendly version. You can also add a pinch of cayenne pepper for heat without the fresh pepper flavor.

Cilantro haters: Fresh mint is an excellent substitute that pairs beautifully with strawberries. Fresh basil also works and gives an Italian twist.

No fresh limes? Bottled lime juice works in a pinch but tastes noticeably less bright. If using bottled, add the zest of a lemon or orange to boost the citrus flavor.

Other fruits: Replace half the strawberries with diced mango, peach, or pineapple for variety. Adjust honey based on the sweetness of the additional fruit.

Store-bought chips: In a pinch, serve with cinnamon graham crackers, vanilla wafers, or even cinnamon pita chips from the snack aisle. Homemade are better, but these work.

Serving Ideas

Present the salsa in a hollowed-out pineapple half or watermelon boat for dramatic presentation at parties.

Spoon over vanilla ice cream, angel food cake, or pound cake for a quick dessert.

Use as a fresh topping for grilled chicken breasts or pork tenderloin.

Serve over grilled fish tacos with a drizzle of crema.

Pair with a cheese board featuring brie, goat cheese, or sharp white cheddar.

Set out as part of a salsa trio alongside traditional tomato salsa and guacamole, using a divided serving tray.

Make-Ahead and Storage

Pita chips (best make-ahead component): Store completely cooled chips in an airtight container at room temperature for up to 5 days. If they soften, re-crisp in a 300°F oven for 3-5 minutes and cool before serving.

Salsa prep-ahead: The salsa is best made within 2 hours of serving. Strawberries release liquid when dressed with salt and acid, making the salsa watery over time. If you need to prep ahead, dice the strawberries, prep the jalapeno and cilantro, and juice the limes, but keep everything separate in the refrigerator. Combine and season just before serving.

Leftover salsa: Refrigerate in an airtight container for up to 1 day. Before serving, drain off the accumulated liquid at the bottom of the bowl. The texture will be softer but the flavor is still good.

Worth Every Skeptical Look

Fruit salsa gets skeptical reactions until people try it.

The sweet-spicy-tangy combination with the buttery cinnamon crunch is genuinely craveable.

This is the kind of recipe that makes you look creative and impressive while requiring almost no actual cooking skill.

Make the chips ahead, toss the salsa together at the last minute, and enjoy the compliments.