Chocolate-Dipped Tortilla Chips with Strawberry Basil Salsa

For the salsa:
Combine all ingredients in a covered dish. Use a spoon to gently mix everything together. Then cover the dish and place in the refrigerator for at least 20 minutes, or until ready to serve.

For the chips:
Heat water to a low boil in a double boiler over medium-high heat. Reduce heat to medium and add the chopped chocolate into the top of the double boiler. Use a spatula to keep pieces in the middle of the pot. Stir frequently as chocolate melts.

When chocolate has melted, remove it from the heat. Dip tortilla chips into the melted chocolate, covering half of one side. Place the dipped chips chocolate side up on a piece of parchment paper. You may need to use a spoon to spoon chocolate onto the last few chips, because it may be hard to dip them. When all of the chips have been dipped, set them aside to cool for 10 minutes.

When chips have cooled and chocolate has hardened slightly, transfer chips to a plate and place in the freezer for 3-5 minutes to allow chocolate to finish hardening. Remove them from the freezer and serve immediately with a side of fruit salsa.