Homemade tortilla chips are so easy to make. They're the perfect accompaniment to this summery salsa, which is the ideal combo of savoury, sweet and spicy.
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Serves
4
Smoked Paprika
Garlic Powder
Ancho Chilli Flake
Flour Tortillas
Peaches
Vine Tomatoes
Red Onion
Jalapeno
Limes
Olive Oil
Serves
4
Smoked Paprika
Garlic Powder
Ancho Chilli Flake
Flour Tortillas
Peaches
Vine Tomatoes
Red Onion
Jalapeno
Limes
Olive Oil
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Step 1.
Heat your oven to 200°C / fan 180°C.
Step 2.
Place the smoked paprika, garlic powder and ancho chilli flakes in a large bowl with 50ml vegetable oil and a generous pinch of salt and pepper. Mix well to combine.
Step 3.
Cut the tortilla wraps into small triangles. Add them to the bowl and toss to coat.
Step 4.
Arrange the seasoned tortilla triangles in a single layer on two large baking trays. Bake for 10 mins.
Step 5.
Remove from the oven and add the zest of the limes. Toss to coat then bake for a further 10 mins, or until nice and crisp. Leave to cool on the tray.
Step 6.
Meanwhile, quarter and stone your peaches. Place in a bowl and toss with olive oil.
Step 7.
Set a griddle pan over a medium-high heat. Griddle the peaches until charred on both sides. Transfer to a plate to cool.
Step 8.
Deseed and finely the tomatoes. Finely chop the red onion. Deseed and finely chop the jalapeño. Juice the limes. Finely chop the peaches.
Step 9.
Transfer everything to a bowl, season with salt and pepper and mix to combine.
Step 10.
To serve, top the salsa with a drizzle of olive oil then tuck in with your tortilla chips and enjoy!
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