The second peach recipe post includes two recipes for your snacking enjoyment: peach salsa and chips made from blue cornmeal. I knew I wanted to make peach salsa, but I didn’t know I wanted to make chips until the blue cornmeal I tried to pour into a container wouldn’t all fit. I thought some blue “tortilla” chips made from the blue cornmeal might be a nice complement to the peach salsa.
So, I started the quest for homemade tortilla chip recipes. Now, I don’t mean to be unpleasant, but cutting up store-bought tortillas and frying them or baking them does not really count as homemade. Many resources tried to convince me of this, but those recipes seemed akin to looking up the word “celebration” in the dictionary and finding the definition “to celebrate.”
I was eventually able to find a recipe on wikiHow. The dough, because it was so soft, was somewhat difficult to work with. I used a drinking glass to roll the dough out directly onto a cookie sheet, then cut and baked the chips.
I was very happy with how well they turned out; they were just crispy enough and spiced just right for my tastes. I used chili powder, but garlic powder, black pepper or cumin are other good choices.
The salsa was equally delicious. It combined two of my favorites, peaches and cilantro. The peaches had just the right sweetness, the cilantro just the right bite, and the ginger and cayenne pepper just the right heat. Salsa is definitely a make-it-your-own type recipe, so experiment with the seasonings that you like the best. Happy Friday!
- 1 medium peach, chopped
- ¼ cup onion, diced
- ¼ cup bell pepper, diced
- ¼ cup cilantro, chopped
- 1 lemon, juiced
- ¼ teaspoon ginger
- ¼ teaspoon cayenne pepper
- Tortilla Chips
- ½ cup water
- 2 tablespoons butter
- ½ teaspoon chili powder
- ⅔ cups blue cornmeal
- For the salsa, combine the peach, onion, bell pepper, cilantro, lemon juice, ginger, and cayenne pepper.
- Allow to sit for a few hours or overnight for flavors to combine.
- For the chips, bring the water, butter, and spices to a boil.
- Remove from heat and stir in the cornmeal.
- Allow to cool slightly before rolling or pressing the mixture to about ⅛” thickness.
- Cut the sheet into triangles or other desired shapes.
- Bake at 375 degrees for approximately 25 minutes until crispy.