Yes, it’s yet another peach recipe, lol. I brought a 20 lbs pound box of peaches back from my Okanagan vacation this summer and could not resist using these fragrant, juicy peaches in a variety of ways. The hardest part was deciding which recipe I wanted to make with these little beauties.
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Peach Salsa with good chips is a great late afternoon snack, the natural sugars in the peaches provide a little energy pick-me-up to get through the rest of my work day, not to mention it just feels like I am really treating myself with chips and dip. This is also a quick and easy appetizer to take to your next event or when you have company coming over.
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This salsa is packed with nutritional goodness. Peaches are high in calcium, magnesium, and potassium which support heart and bone health. From this one cup of black beans, you get a powerhouse combination of 15 grams of fiber and 15 grams of protein (the same as 2 ounces of chicken) which supports a healthy gastrointestinal system and blood sugar regulation. I love, love cilantro! it contains many phytonutrients such as quercetin that provide antioxidants while also providing antimicrobial properties from a compound called dodecenal. Now I understand not everyone is a fan of cilantro, so swap it out for parsley and it’s still a great salsa. Happy healthy snacking!
Easy Peach Salsa & Tortilla Chips
Ingredients
Salsa
- 3-4 ripe peaches chopped into bite size pieces
- 1 red bell pepper chopped into bite size pieces
- 1/2 red onion finely chopped
- 1 cup black beans
- 1 cup corn kernels fresh, frozen or canned in water
- 1/4 cup cilantro chopped
- 3 tbsp cold-pressed avocado oil
- 2 tbsp fresh lime juice
- 1 tsp cumin
- pinch sea salt
Homemade Tortilla Chips
- 8 small whole wheat or corn wraps
- 1 tsp fine sea salt
- 1 tsp cumin
- 1/2 tsp smoked paprika
Instructions
- preheat oven to 350 degrees
- Chop all salsa ingredients
- Mix all the salsa ingredients in a bowl with a wooden spoon. Be gentle when mixing to not bruise the peaches.
- Pour into a pretty serving bowl and serve with chips
- Cut your small tortilla wraps into wedges (8-10 wedges per wrap) based on the size you want. Lay them flat on a baking sheet
- Mix and sprinkle spices onto the tortilla's
- Bake in the oven for 8-10 minutes
- Serve with your salsa right away with your warm tortilla chips.
