Minted Tomato Salsa with Grilled Pita Chips

DIRECTIONS Heat gas or charcoal grill. In medium nonmetal bowl, mix all salsa ingredients. Refrigerate. In small bowl, mix oil and garlic. Separate layers of each pita bread by cutting around edges with sharp knife or kitchen scissors to form 2 rounds. Brush top side of each pita round with oil mixture. Place on grill over medium heat. Cook 2 to 3 minutes, turning once, until lightly browned and crisp. Cut into wedges. Serve warm pita chips with salsa.