Peach Salsa
I.M. Ripe
6 I.M. Ripe peaches, peeled
and chopped
4 Roma tomatoes, chopped
2 serrano chiles,
finely chopped
3 green onions, chopped
1 avocado, chopped
4 tablespoons extra-virgin
olive oil
2 tablespoons sherry vinegar
2 tablespoons chopped
fresh cilantro
Juice of 1 lemon
Juice of 1 lime
Salt
Tortilla chips, for serving
In a bowl, combine peaches, tomatoes, chiles,
onions and avocado. Stir to blend.
In a small bowl, whisk together olive oil, vinegar,
cilantro, and lemon and lime juice. Pour over the
peach mixture and stir to blend. Add salt to taste.
Serve with tortilla chips. Makes 10-12 servings.
Tip: This also goes well with pork and shrimp.
2 tablespoons
granulated sugar
3 tablespoons brown sugar
3 tablespoons jam,
any flavor
2 Sage Fruit* Fuji apples,
peeled, cored and diced
1/2-3/4 pound Sage Fruit*
Rainier or dark sweet
cherries, pitted
and diced
8-12 ounces frozen
raspberries, thawed
12-16 ounces frozen
strawberries
(unsweetened),
thawed and sliced
2 kiwis, peeled and diced
CHIPS
2 cups granulated sugar
1 tablespoon ground
cinnamon
10 10-inch flour tortillas
Cooking spray
Fruit Salsa and Cinnamon Chips
Sage Fruit
To prepare the fruit salsa, combine the sugars in a
large bowl, then add the jam and mix. Add remaining
salsa ingredients and stir to blend. Add more sugar if
desired. Cover and chill for at least 15 minutes.
Preheat oven to 350°F.
To prepare the chips, place sugar and cinnamon in a
gallon-size resealable plastic bag. Shake to mix.
Coat both sides of a tortilla with cooking spray. Cut
into 8 wedges. Place wedges in the bag and shake
until coated. Arrange in a single layer on a baking
sheet. Repeat with the remaining tortillas.
Bake for 15 minutes, turning the wedges over
halfway through baking. The chips should be slightly
crispy; they will crisp more as they cool. Let cool for
about 15 minutes.
Serve the chips with the fruit salsa. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
