Mojito Berry Salsa with Salted Caramel Chips
Recipe type: Dip
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups of salsa
Fresh berries and a mojito drizzle make this Mojito Berry Salsa a great dip for BBQ's or picnics in the summertime.
For the Mojito Berry Salsa:
  • 1 c. strawberries, diced
  • 1 c. blackberries, cut in half
  • 1 c. blueberries
  • 1 lime, juiced and zested
  • 3 T. sugar
  • 1 T. rum (optional)
  • 4 fresh mint leaves, chopped
  • 1 bag Toufayan Gluten Free Salted Caramel Pita Chips
For the Homemade Cinnamon Sugar Chips:
  • 2 Toufayan Plain Wraps
  • cooking spray
  • 4 T. sugar
  • 2 t. cinnamon
  1. In a medium bowl combine the strawberries, blackberries, and blueberries. Set aside.
  2. In a small bowl combine the lime juice, lime zest, sugar, and rum. Mix well.
  3. Pour the lime mixture over top of the berries and mix well. Sprinkle with chopped mint. Serve with Salted Caramel Pita Chips.
  4. If you want to make your own cinnamon and sugar chips, preheat the oven to 350 degrees.
  5. Cut the Toufayan Wraps into 12 triangles using a pizza cutter. Place them on a baking sheet.
  6. Spray each triangle with cooking spray and sprinkle with the cinnamon and sugar.
  7. Bake for 5-7 minutes or until the chips are beginning to turn brown. Remove from oven and allow to cool 3-5 minutes or until the chips are crisp.
  8. Serve with the Mojito Berry Salsa.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at