6 I.M. Ripe peaches, peeled
4 Roma tomatoes, chopped
2 serrano chiles,
3 green onions, chopped
1 avocado, chopped
4 tablespoons extra-virgin
2 tablespoons sherry vinegar
2 tablespoons chopped
Juice of 1 lemon
Juice of 1 lime
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.
3 tablespoons brown sugar
3 tablespoons jam,
2 Sage Fruit* Fuji apples,
peeled, cored and diced
1/2-3/4 pound Sage Fruit*
Rainier or dark sweet
8-12 ounces frozen
12-16 ounces frozen
thawed and sliced
2 kiwis, peeled and diced
2 cups granulated sugar
1 tablespoon ground
10 10-inch flour tortillas
Fruit Salsa and Cinnamon Chips
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.