Summertime and salsa are sort of like peanut butter and jelly: they complement each other perfectly. When we think about salsa, we often think about it as zesty or spicy. This beautiful blend of berrys and lemon juice is just the opposite: and ode to a dessert salsa that satisfies on every level. Plus, the cinnamon pita chips don't hurt, either.
Rinse all of the berries in cold water.
Cut off stems of all strawberries and dice them into quarter chunks.
Dispose of stems and place strawberries into a blender.
Place blueberries and raspberries into the blender.
Cut two lemons in half and squeeze each into the blender over the berry mixture.
Put two tablespoons of dry basil into mixture.
Place lid on top of blender and slowly pulse mixture together.
Be very careful not to over-blend the mixture.
Pour salsa into container and seal, then place in your fridge.
Allow the salsa to cool for at least 1 hour.
Preheat the oven to 325 degrees F.
Cut 8 slices into each pita as you would a pizza.
Place into a sealable bag and set aside.
Place 1/2 stick of butter in microwave-safe bowl.
Microwave butter until it is fully melted.
Dump the cinnamon sugar into the bowl with the butter.
Dump the salt into the bowl with the butter, too.
Whisk bowl of butter with a fork until well-blended.
Pour the butter mixture into the bag with the pita chips.
Seal the bag and vigorously shake until the pitas are covered.
Spray an extra large baking sheet with nonstick cooking spray.
Place coated pita slices onto the pan, taking care to ensure they don’t overlap.
Place in the oven and bake for 10 minutes at until chips are golden brown.
Take pan out of the oven, and using a spatula, flip chips over to opposite side.
Place pan back into the oven for an additional 10 minutes.
Take the chips out and allow them cool for 10 minutes before serving.