Recipe: Summer Peach Salsa and Chips

By theadmin

Come summer, most of us no longer want to cook properly. With the heat, the only appetizing dish is one that is simple and refreshing, with bright, vibrant produce bursting with flavor. Enter: homemade chips and salsa.

Favorites abound, from roasted tomato and chipotle salsa to tart tomatillo salsa with a bit of tang. It’s easy to whip up a batch of guacamole or a bowl of homemade queso, but in the summer, I prefer a peach salsa. With its sweet, fruity star, it’s akin to a mango or pineapple salsa, but infinitely more Texan.

For this summer snack staple, pick the most gorgeous local peaches around. If you have access to a grill, give the peaches that extra depth of flavor with a few minutes on the heat. Then, chop everything by hand, as this yields a much more rustic look and preserves the distinctness of each ingredient.

Many people ask whether it’s still best to fry homemade tortilla chips in this era of air fryers and oven-baked everything. To which I answer: Yes! First, each batch requires very little oil. Second, the lightness and crispness of homemade fried tortilla chips is something to be savored. (Air frying or baking eliminates the minuscule puff of air pockets encased in the crispy surface.)

For this peach salsa, simple home-fried chips suffice. But it’s also wonderful on tacos or quesadillas; next to vegetable, salmon, or shrimp kebabs from the grill; as a summer bruschetta topping; or on a bowl of quinoa with avocado and black beans. Making a double batch is advised!

Makes about 4 cups of salsa

Ingredients

Peach salsa

  • 1 ½ cups ripe local peaches, diced
  • 1 ½ cups ripe tomatoes, diced
  • 1–2 serrano chiles, stemmed, seeded, and
  • finely chopped
  • 1/2 red onion (about 1/2 cup), diced
  • 1–2 cloves garlic, smashed and chopped
  • 1 ½ teaspoons fresh rosemary, finely
  • chopped
  • 1/2 teaspoon salt (or to taste)
  • Black pepper (to taste)
  • Zest and juice of 1 lemon (about 2 tablespoons)

Tortilla chips

  • 12 dry tortillas, preferably left out overnight, and cut into wedges
  • Neutral oil (e.g., avocado, vegetable, or canola)

Method

Step 1

Combine all ingredients in a large bowl and stir gently until combined.

Step 2

Taste and adjust the seasoning or balance of ingredients (adding more salt, black pepper, lemon juice, or chiles if desired).

Step 3

Ideally, refrigerate for several hours for the flavors to meld. The salsa can be kept refrigerated for up to 5 days. Do not freeze.

Step 4

While the salsa chills, fill the bottom of a Dutch oven or heavy-sided skillet with 1/4- to 1/2-inch of neutral oil. Heat on medium-high to 350 F or until oil sizzles when you drop in a small piece of tortilla.

Step 5

Place tortilla triangles in a single layer in hot oil without overlapping. Using tongs, flip continuously until pale golden brown, about 2 minutes. Reduce heat if over-browning.

Step 6

Using a slotted spoon, transfer chips to a paper towel-lined plate or baking sheet to drain. Repeat as desired, adding more oil to the pan as needed. Sprinkle with salt before serving.

Serve your summer snack with something equally fruity and refreshing: agua fresca.