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Try this Triple Berry Salsa with a Mojito Twist!

Mojito Berry Salsa with Salted Caramel Chips

Fresh berries and a mojito drizzle make this Mojito Berry Salsa a great dip for BBQ's or picnics in the summertime.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 cups of salsa
Author: Hezzi-D

Ingredients

For the Mojito Berry Salsa:

  • 1 c. strawberries diced
  • 1 c. blackberries cut in half
  • 1 c. blueberries
  • 1 lime juiced and zested
  • 3 Tablespoons sugar
  • 1 Tablespoon 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 Tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  • In a medium bowl combine the strawberries, blackberries, and blueberries. Set aside.
  • In a small bowl combine the lime juice, lime zest, sugar, and rum. Mix well.
  • Pour the lime mixture over top of the berries and mix well. Sprinkle with chopped mint. Serve with Salted Caramel Pita Chips.
  • If you want to make your own cinnamon and sugar chips, preheat the oven to 350 degrees.
  • Cut the Toufayan Wraps into 12 triangles using a pizza cutter. Place them on a baking sheet.
  • Spray each triangle with cooking spray and sprinkle with the cinnamon and sugar.
  • 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.
  • Serve with the Mojito Berry Salsa.

Notes

A Hezzi-D Original Recipe