Cucumber Peach Summer Salsa with Homemade Tortilla Chips
A refreshing fruity/minty salsa that is especially enjoyable on a hot summer day. Pair it with our homemade tortilla chips for a fiber-filled, nutrient-dense snack!
Course Appetizer, Salad, Side Dish
Cuisine American, Mexican
Keyword cucumber, peach, Salsa
Prep Time 10 minutesminutes
Servings 8
Ingredients
2cupschopped cucumbers
2cupschopped peaches
1/4cupdiced red onion
1Tminced fresh mint leaves
1lime, juiced
2Thoney (or date syrup)
1/2tspsalt
Tortilla Chips
126-inchcorn tortilla shells
Instructions
Salsa
To avoid excess liquid, slice cucumbers in half lengthwise and run a spoon down the middle to remove watery center. It's okay if some seeds remain. Chop cucumber into 1/4 inch cubes.
Combine all ingredients. Can be enjoyed immediately, but for best flavor, refrigerate overnight.
Enjoy with tortilla chips, over a bed of greens or eat as is!
Tortillas
Preheat oven to 300 degrees F.
Slice tortillas into 8 wedges. Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
Bake for 25-30 minutes, or until starting to brown. Watch these carefully as they can burn quickly.