Isn’t it Peachy
We have an abundance of peaches. We eat them as quickly as we can, but it never seems to be quick enough. Desperate measures must be taken. Salsas must be made.
This one’s a simple one. It requires minimal effort. If you can chop a peach, you’re almost there. And as long as you don’t put your fingers in your eyes after chopping the chili pepper, you’re probably going to win… also don’t scrape the ribs and seeds out with your fingernails. Trust me. I learned the hard way.
Lavash Chips are a fun substitute for store bought corn chips. They also take very little effort. Regular tortillas could be used as well. And if you have corn chips, they’ll work just fine.
I think this would be absolutely perfect to dip a Corn and Cheese Quesadilla into. With a side of Lavash Chips, some fresh cantaloupe and peaches, maybe a salad with some almonds and a quick vinaigrette, you’ve got dinner.
- 2 C white peaches, diced
- 1/2 to 1 t apple cider vinegar
- pinch pepper
- salt, to taste
- 1 1/2 C white onion, diced
- 1/2 C water
- 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
- 1/2 to 1 t lemon juice
- All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
- Taste and adjust salt if needed.
- Pour into a jar and refrigerate.
- 1-12 oz. pkg Lavash, cut into 1″x2″ pieces
- olive oil
- sea salt
- Place lavash in a single layer on 3-4 baking sheets. Drizzle with olive oil and sprinkle with salt.
- Bake at 350F for 10 minutes, stir, bake 10 minutes more.
- Let cool completely before storing.