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.