Friday, August 31, 2018

Fresh Peach Salsa and Homemade Tortilla Chips (As seen on my Instagram)

Serves: 2 


2 Large peaches peeled and diced
2 Large tomatoes peeled, seeded, and diced 
(or 1 cup canned diced tomatoes)
1 small red onion diced
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 

Tortilla Chips
5 small tortillas cut into six segments
Vegetable oil
Brown Sugar


1.    Add the diced peaches, tomatoes, onion, jalapeño, and cilantro into a bowl and add lime juice.
2.    Season with salt, pepper, and cumin.

1.    In a pan, heat vegetable oil. 
2.    Test the oil with a wooden spoon or spatula (bubbles will appear if ready).
3.    Add the tortilla wedges to the oil in batches of 6.
4.    Fry the chips on one side for 30 seconds and flip and fry for another 30 seconds.
5.    Place on a plate with a paper towel to soak up the oil.
6.    Complete steps 3-5 until all wedges are used. 
7.    Pat the chips dry.
8.    In a bowl, mix equal parts salt, pepper, paprika, and brown sugar.
9.    Sprinkle the seasoning mix over the chips (you can add as much or as little as you want).
10.  Enjoy!

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.


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