YIELD: 16 servings
¾ cup strawberries
2 Tbsps. jicama, diced ¼”
1 tsp. fresh mint, chopped
¼ tsp. pepper sauce
1 Tbsp. lime juice, fresh squeezed
2 tsp. sugar
2 (8”) flour tortillas, cut in 8 wedges
2 Tbsps. cinnamon-sugar
1. Combine strawberries, jicama, mint, pepper sauce, lime juice and sugar to make “pico de gallo.” Hold refrigerated.
2. Deep fry tortilla wedges until golden. Drain. Sprinkle with cinnamon-sugar. Hold warm.
3. Place strawberry-mint pico de gallo in small ramekin in center of serving plate; add warm cinnamon tortilla wedges and serve.
Photo and recipe: McIllhenny Company/Tabasco Brand Products
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