Spicy Fruit Salsa with Cinnamon Pita Chips

I will be the first to admit that I'm addicted to chips and salsa - isn't admitting the problem the first step?  Marrying into a family where authentic Mexican food is a common occurrence has fed this addiction.  My mother-in-law's salsa is famous and absolutely delicious!  I can't compete with her red salsa, so I thought I'd go with a different approach with this one.

I must admit that before this week I had never had a fresh apricot.  Shame on me!  They are so tasty.  I received 12 in my Door to Door Organics box this week.  I also received a bunch of nectarines.  I love all of this fresh organic fruit delivered to me weekly.  Its making me be creative with my cooking because I feel guilty if I let anything go to waste.  Growing up in Colorado, I've had the opportunity to try many different types of salsas.  One of the most unique is fruit salsa.  The blend of sweet and spicy, strange as it may seem, is actually a lovely mix.  I chose those wonderful apricots and nectarines for the base to my salsa.  It turned out wonderfully.  There is one tiny issue - what kind of chips do you serve with a fruit salsa?  Simple cinnamon sugar chips.

I know what you're thinking - cinnamon sugar chips are definitely not in the plan.  That's where I have you!  When I discovered date sugar, my granulated cane sugar problems were solved.  The chips part of things was also a problem.  How to create a chip that isn't fried in unhealthy oils?  Simple!  Bake pita bread with a little bit of grapeseed oil.  Problem solved.  The cinnamon sugar pita chips with the fruit salsa is a wonderful snack that you don't have to feel guilty about eating.  

Cane Sugar FreeDairy FreeGluten Free (Only if you use gluten free pita.  The salsa is definitely gluten free)VeganVegetarian

Salsa Ingredients
8 apricots, pitted2 nectarines, pitted1 jalapeno1 tsp ground cinnamon1/4 tsp cumin1 Tbsp agave nectar1 Tbsp lemon juiceCinnamon Pita Chips Ingredients
1 bag Ezekiel pita bread1-2 Tbsp grapeseed oil1 Tbsp ground cinnamon1 Tbsp date sugar

Salsa Directions
Place all ingredients for the salsa into a food processor if you have one (if you don't have one, chop up all ingredients into desirable chunks).Pulse until your salsa is at a desirable consistency.Cinnamon Pita Chips Directions
Preheat the oven to 425˚.Cut each pita into 8 wedges.  (Hint: Stack a few pitas and cut them all at once)
Places the wedges on a cookie sheet (I love using a baking stone with parchment paper - easy cleanup!).  The wedges can be touching but shouldn't be overlapping.Drizzle about 1-2 Tbsp grapeseed oil over the wedges.  Using your fingers, make sure the oil evenly covers both sides of the wedges.Even if the oven is not done preheating, place the cookie sheet into the oven and back for 10 minutes.  While baking, combine the cinnamon and date sugar in a bowl and set aside.Flip the wedges and put back into the oven for about 5 minutes.When the chips are baked, immediately sprinkle the cinnamon/date sugar blend onto the chips.Serve and enjoy!