Paula Deen's Jerk Wontons with Caribbean Salsa

So I've been trying to find recipes that use minimal amounts of processed foods, but are jam packed with flavor.  Well...I sure found that in this recipe!  I took it to work today, because I didn't think it would be one my family would embrace, if ya know what I mean.  lol

This recipe is really refreshing and would be perfect for a 90 degree day, drinking margarita's served by a nice, hot cabana boy. Come on....this is a Paula Deen recipe and you KNOW she would agree with this.

Here are the wontons.

And here is the salsa...D.E.L.I.S.H.!

Of course, I had to do a yummy close up.

Salsa:
3 cups diced fesh pineapple
2 jalapenos, seeded and minced
1 seedless cucumber, diced
1 red pepper, diced
1 yellow pepper, diced
1 bunch fresh cilantro, chopped (about 1/2 cup)
3 TBS frozen apple juice concentrate, thawed
1 TBS extra-virgin olive oil
3/4 tsp salt
2/3 tsp ground black pepper

In a large bowl combine everything except the oil, juice, S & P.  Mix together, then in a separate bowl, mic oil, juice S & P and add to the pineapple mixture, tossing gently to coat.  Cover and chill for 4 hours.  Serve with Jerk Wontons (recipe below)

Jerk Wontons
25 wonton wrappers, cut in half diagonally
1/3 c butter, melted
1 TBS Caribbean Jerk Seasoning, recipe follows

Caribbean Jerk Seasoning:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper (I didn't have this, so it was omitted)
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Caribbean Jerk Seasoning:
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Jerk-Seasoned Wonton Chips:
Preheat the oven to 350 degrees F.
Place the wonton wrappers in a single layer on parchment-lined baking sheets. Brush with melted butter; sprinkle each evenly with jerk seasoning. Bake until lightly browned and crisp, 4 to 6 minutes. Cool completely on parchment paper. Serve immediately, or store chips in an airtight container up to 1 week.

You can also find this recipe on Paul Deen's website here.

If you try this, let me know what you think.
Enjoy!