Peach-Mango Salsa with Seasoned Tortilla Chips

  • 1 peach, peeled and finely diced
  • 1 mango, peeled and finely diced
  • 1 cup red onion, finely diced
  • 4 garlic cloves, finely minced
  • 1 red, yellow, or orange bell pepper, finely diced
  • 1 jalapeño, seeded and diced
  • 1 cup of tomatoes, seeded and diced
  • Juice of 2 limes
  • 2 tbsp. sugar
  • 4 tbsp. olive oil
  • 2 tbsp. fresh parsley or cilantro, chopped
  • Salt and pepper, to taste
Tortilla Chips
  • Corn or flour tortillas, cut into triangles
  • 1/2 tbsp. salt
  • 1/4 tbsp. paprika
  • 1/4 tbsp. garlic powder
  • Canola oil
  1. Mix together salsa ingredients in a bowl. Cover and let chill for several minutes up to overnight.
  2. Fill a pot with a few inches of canola oil and place on high heat. Oil is hot enough for frying when a tortilla triangle placed in the pot immediately begins sizzling.
  3. Fry tortillas in batches, turning frequently with a cooking spider or wire skimmer.
  4. When tortillas are light brown and crisped, remove them from the oil to a cooling rack.
  5. Sprinkle with a mixture of salt and spices and let cool.