1/3 cup sugar
1/4 cup lime juice
1 (20-ounce) can crushed pineapple
1 teaspoon finely chopped fresh gingerroot
1/4 cup finely chopped onion
2 tablespoons chopped fresh cilantro
4 (6-inch) pita breads
4 teaspoons chili powder
1 teaspoon garlic salt
2 teaspoons hot pepper sauce
Combine all salsa ingredients except onion and cilantro in 3-quart saucepan. Cook over medium-high heat 3-5 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 9-12 minutes or until mixture is thickened. Refrigerate at least 2 hours until chilled.
Heat oven to 375°F.
Cut each pita into 6 wedges; separate each wedge in half (48 wedges total).
Stir together butter and seasonings in bowl. Add pita wedges; toss with seasoned butter until well coated.
Place pita wedges onto ungreased 15x10x1-inch baking pans in single layer. Bake 6 minutes. Turn each wedge over; continue baking 2-4 minutes or until wedges are golden brown.
Stir onion and cilantro into salsa mixture. Serve with pita crisps.
Salsas were once used strictly as sauces, but they have now evolved to be used as dips and toppings to suit almost anyone's taste. Salsas are served with tortilla chips as well as vegetables, and as a topping for pizza as well as a condiment on a sandwich. They can be made spicy with hot peppers or sweet (like this one).