Peach-Mango Salsa with Seasoned Tortilla Chips

INGREDIENTS:
Salsa

• 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

INSTRUCTIONS:

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.