Peaches are finally at the farmers market this Saturday, and to say I’m excited might be an understatement! This peach salsa is very tasty and a lot of the ingredients can be purchased at your local farmers market. Do you have a favorite salsa recipe? Let us know in the comments below.
2 Large peaches peeled and diced
2 Large tomatoes peeled, seeded, and diced
(or 1 cup canned diced tomatoes)
½ Jalapeño seeded and chopped into small pieces
(if you like heat you can leave seeds in)
1/3 cup chopped cilantro
Juice of 1 lime
Salt, pepper, and cumin to taste
5 small tortillas cut into six segments
- Add the diced peaches, tomatoes, jalapeño, and cilantro into a bowl and add lime juice.
- Season with salt, pepper, and cumin.
- In a pan, heat vegetable oil.
- Test the oil with a wooden spoon or spatula (bubbles will appear if ready).
- Add the tortilla wedges to the oil in batches of 6.
- Fry the chips on one side for 30 seconds and flip and fry for another 30 seconds.
- Place on a plate with a paper towel to soak up the oil.
- Complete steps 3-5 until all wedges are used.
- Pat the chips dry.
- In a bowl, mix equal parts salt, pepper, paprika, and brown sugar.
- Sprinkle the seasoning mix over the chips (you can add as much or as little as you want).
Tip: Bring a pot of water to a boil and add tomatoes and peaches for one minute. Transfer the peaches and tomatoes to a bowl of ice water, once cooled the skins should peel off easily.
Storage: Chips are best consumed within one day. The salsa can stay fresh in the refrigerator for up to 5 days.