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Stone-fruit Salsa

Crispy, crunchy nacho chips – check! Sweet, tangy and salty salsa – check! We used peaches and nectarines; however, any sweet and sour stone fruits will work perfectly in this recipe. 


This salsa, with juicy stone fruit, lime and a hint of chilli is perfectly complimented by easy peasy, fresh, hot, baked tortilla chips. Needing just 10 ingredients, and coming together in under 15 minutes, our recipe will jazz up leftover flour wraps, turning them into homemade crispy, baked tortilla chips in a flash. Shop bought corn tortillas can be substituted to keep the recipe gluten free. 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!


Frequently Asked Questions

Can I make this gluten-free?

To make this recipe gluten free, simply substitute the home made flour tortilla chips, for store bought, gluten free corn chips. 

Is this recipe vegan?

Yes! All of the ingredients used are plant-based, so munch away guilt-free.

Can I add meat to this?

Absolutely. Enjoy this salsa with your favourite Mexican-style dishes, and feel free to serve with grilled or fried chicken, fish and other meats. 



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Stone-Fruit Salsa

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  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2 Servings


Combining the best of summers bounty, this salsa is a celebration of the season. Soft, perfectly ripe tomatoes and juicy stone fruit are paired with a little lime, chilli and fresh herbs to create a delicious anytime snack alongside our unbeatable easy baked tortilla chips.

The salsa can be made a few hours in advance and refrigerated until needed. Prepare the chips just before serving, or substitute them for shop-bought tortilla chips.

This salsa is perfectly paired with tortilla chips, or spooned over poultry or seafood




  • 1/2 a red onion
  • 175g or 1/2 punnet colourful tomatoes (1 cup diced)
  • 1 peach/nectarine or 2 apricots
  • 1 red chili
  • juice of 1 small lime (about 15-20ml)
  • 2 tbsp coriander
  • 1 tsp avocado or olive oil
  • salt and pepper to taste

Tortilla Chips

  • 4 (20cm) whole wheat flour tortillas
  • 1 1/2 Tbsp avocado or olive oil
  • 1/2 tsp chili & lime salt, or spice rub of choice (optional)
  • salt as needed


Make the tortilla chips: In a small bowl, whisk together the oil with the chili and lime salt. Brush a light coating of the mixture on both sides of the tortillas. Cut each tortilla into wedges to form chip-sized triangles.

Airfryer Method:

  1. Preheat your airfryer to 177C and set the timer to 9 Minutes.
  2. Place the tortilla triangles in a single layer in your air fryer basket (you will probably need to cook them in batches).
  3. Air fry for 7-9 minutes, or until they start to brown around the edges.
  4. Once cooked, shake the chips onto a paper towel lined baking tray.
  5. They will get crunchier as they cool.

Oven Method:

  1. Preheat your oven to 175C.
  2. Bake the tortilla chips for 7-9 minutes or until they start to brown around the edges.
  3. Once cooked, shake the chips onto a paper towel lined baking tray.
  4. They will get crunchier as they cool.

While the chips are cooking:

  1. Dice up the tomatoes, red onion and stone fruit and place the ingredients into a bowl.
  2. Finely chop the corriander and add it to the stone fruit mixture.
  3. Squeeze over the juice of one lime, add the oil, stir everything, and season with salt to taste.
  4. Deseed and finely mince your chili, then add it to your salsa, according to your heat preference.
  5. Give everything a taste, adjust the seasoning, and serve immediately alongside the warm tortilla chips.
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Category: Lunch
  • Method: Bake
  • Cuisine: Mexican-inspired


  • Serving Size: 1
  • Calories: 473.95kcal
  • Sugar: 10.97g
  • Sodium: 1334.38mg
  • Fat: 23.32g
  • Saturated Fat: 5.75g
  • Unsaturated Fat: 16.04g
  • Trans Fat: 0.1g
  • Carbohydrates: 58.19g
  • Fiber: 11.09g
  • Protein: 10.73g
  • Cholesterol: 0.44mg
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