La Vida Local–Blueberry Peach Salsa and Cinnamon Chips

The focus of the food was local this evening in honor of a beautiful day and happy hour in my yard with good friend, Meghan Disselkoen, the Program & Fund Development Coordinator at Local First. If you are a local business and you haven’t joined and experienced the benefits of Local First, go to their website to see what you are missing.

Personally, I can’t resist the combination of blueberries and peaches, but there are just so many times you can make a cobbler and happy hour isn’t one of them. But, hey, how about chips and salsa? Cruising the web, I found lots of recipes with jalapenos and red onion and scallions, but why in the world would you want to mess with the success of blueberries and peaches by adding red onion? Maybe it’s just me. No–Meg concurred–here it is, a lovely and light appetizer.

Blueberry Peach Salsa
2 large peaches
2 cups blueberries
1 T fresh lemon juice
1 generous tsp. lemon zest
1/2 tsp. ancho chile powder
1 tsp. agave nectar.
1 tsp. finely chopped fresh mint

Salsa Chips
3 uncooked Tortillas (we buy Tortillaland Tortillas at CostCo)*
1 T sugar
1 tsp. cinnamon
1 tsp. Earth Balance

*you can bake cooked tortillas in the oven for about ten minutes at 350 degrees. Spray with a mist of cooking oil and sprinkle ahead of time.

For the salsa:
Pour the blueberries into a processor and pulse maybe ten times until many of them are chopped but some remain whole. Don’t overprocess!
Zest the lemon and pour the juice into a medium-sized mixing bowl.
Peel and dice the peaches into small pieces and add to the bowl
Add the blueberries, and the rest of the ingredients and gently fold. Personally, I like this at room temperature, but it’s your call.

For the chips:
Using a biscuit cutter (or tracing the bottom of a glass with a knife) cut six rounds from an uncooked tortilla.

Gently peel the circles out of the dough.

Place the ‘chips’ in a heavy pan over medium heat and cook until bubbles begin to form (the one at 11 o’clock is just about ready to flip).

Using a small spatula, flip the chips until they are nicely browned on both sides. You don’t need oil for this operation because there is oil in the tortilla.

Once the chips were baked, I touched my warm spatula to a stick of Earth Balance pressed it on the top of a chip. Then I sprinkled a little cinnamon sugar on it.

I like to serve the salsa in individual bowls, so people feel comfortable double-dipping!


2 thoughts on “La Vida Local–Blueberry Peach Salsa and Cinnamon Chips

  1. Sue, this was so tempting that I had to make it yesterday with the ingredients in hand: white peaches, honey, and regular chili powder. It was delicious! I will make it again with yellow peaches and agave nectar.

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