Now that it’s falltime it’s a bit of a stretch to find peaches, and definitely blueberries at the market… but I’m in denial of summer’s end, so here’s the recipe. Whip it out at a dinner party, this one is sure to impress.
Step 1: Peach and blueberry salsa
1 fat-ass. ripe peach, or two smaller peaches
1 handful. blueberries, halved if you’re feeling motivated
1 tbsp. red onion, diced very finely
1 tbsp. cilantro, chopped finely
2 tbsps. of a light oil (sesame or walnut would be ideal, but if you’ve only got olive, take it down to 1 tbsp. and let the salsa hangout for longer)
1/2 lime, juiced
1 pinch o’ salt (a coarse sea salt, if you’ve got one)
1 even smaller pinch o’ cayenne pepper (adding mystery, avoiding spicy)
Chop the peach(es) into 1/4 in. chunks, going smaller or larger depending on your preference for chunkier or smoother salsa (I think a chunkier version lends more to the presentation, personally). Put all of your salsa ingredients in a bowl and give them a few good tosses with a fork, but don’t beat them up. Cover the bowl with plastic wrap and let it hangout in the fridge until you need it.
Step 2: Cinnamon sugar tortilla chips
I found this step really necessary for the sake of calling this a dessert.
1/2 pack. fresh tortillas from the grocer’s (if you know where to buy a good, homemade tortilla, DO THAT).
1 tbsp. of the same light oil you used for the salsa
cinnamon sugar (aka sugar and cinnamon mixed together)
Preheat the oven to 350°. Take the whole tortillas and lay them on top of one another, then cut them into triangular pieces. Lightly brush a large baking sheet with the oil, and lay down your chips. Brush the top side of the chips lightly, as well, then give them a sprinkling of the cinnamon sugar. Bake for 8-10 minutes.
Step 3: Assemble the ingredients
Clockwise from the left: Peach and blueberry salsa, plain yogurt to dollop on the chips, and roasted pistachios to sprinkle on top, like so: