Peach and Pepper Spring Salsa
This award-winning salsa (yes, I did host a salsa competition and declare myself the winner) is the perfect spring time recipe. Seriously- As an appetizer, party snack, on salmon, or eating a whole bowl while binge watching Unbreakable Kimmy Shmidt.. all GUILT FREE. Did you hear that? Guilt. Free. As it's made with au naturale ingredients. #NoFilter
Bonus: Homemade Tortilla Chips recipe below. *Swoon*
1 red bell pepper
1 bunch of green onions (or shallots)
1 small jalapeno
Optional Add Ons:
(I make mine with these added items)
2 tbs finely chopped cilantro
1 tsp chipotle powder
1 tsp garlic powder
1 tsp cayenne
sea salt to taste
1. Dice the peaches, red bell pepper, green onions and jalapeno. Add all to large bowl. Slice limes in half and squeeze juice on diced ingredients, stir.
2. Chop cilantro, add to bowl. Sprinkle on seasonings. Stir all together thoroughly.
**If you're not a 'sweets with salties' kind of person then simply substitute the peaches for fresh tomatoes.**
Across the USA peaches are at their prime between mid April and early September (some of you late blooming East Coasters will ripen up around early May.)
Homemade Tortilla Chips
You can eat this salsa with store bought tortilla chips (I recommend Tostitos' Hint of Lime Tortilla Chips) or bake your own in 10 minutes.
1 pack small round corn tortillas
2 tbs olive oil
sea salt to taste
1. Preheat oven to 350F.
2. Lightly oil a baking sheet. On a cutting board slice the tortillas into triangles (usually 6 pieces per tortilla.) Line the tortillas on the baking sheet.
2. Drizzle remaining olive oil on top of the triangled tortillas + lightly salt. Bake for 10 minutes and serve!
Do you have a blue-ribbon salsa?
What do you plan to pair this Peach & Pepper Spring Salsa with?