grilled peach salsa with corn chips
PREP TIME 20 mins, plus chilling, COOK TIME 15 mins
2 large peaches, not too ripe, halved and pitted
1 tbsp olive oil
2 ripe tomatoes, skinned,
seeded, and finely chopped
1 large green onion, trimmed and finely chopped
1⁄2 jalapeño or other mild green
chile, seeded and finely chopped
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint
1 tbsp extra virgin olive oil
1 tbsp lime juice
1 tsp hot sauce
salt and freshly ground
For the corn chips:
8 x 6in (15cm) corn tortillas
1 tbsp olive oil, or some olive
4 tsp spice mix, such as
Old Bay or Cajun spice, or smoked paprika
1 Heat a grill pan or a barbecue grill to high heat. Grill the peach halves for 2–3 minutes on each side, until they blacken in places and start to soften. Cool, peel, and finely dice the peaches.
2 Transfer the peaches to a medium bowl and add the remaining salsa ingredients. Season to taste. Chill the salsa in the fridge for 1 hour to allow the flavors to develop.
3 Preheat the oven to 450ºF (230ºC). Brush or spray the corn tortillas on both sides with a little oil, then sprinkle 1⁄2 tsp spice mix on each. Pile the spiced tortillas in a stack, then cut them into 6 equal wedges. Lay out the spicy wedges in a single layer on several baking sheets, taking care that they do not touch each other.
4 Bake in the oven for 5 minutes, checking them after 3 minutes, as they can burn easily. They should be brown and crispy in places, but still chewy in the middle. Remove from the oven and place onto a wire rack to cool and crisp up further. Serve with the peach salsa, brought to room temperature before serving.
Many oils and fats are now available in spray form. While many are artificial, and should be avoided, a natural olive oil spray is ideal here for coating the tortillas with a thin, even layer of oil.