Fresh and Simple Peach Salsa with Cinnamon Sugar Chips

After a trip to the farmer’s market, I created this salsa! It’s a more sweet, less savory salsa and it pairs nicely with sugar cinnamon chips.

Original recipe makes 8 servings


8 fresh peaches – peeled, pitted, and diced
1/2 cup quartered yellow cherry tomatoes
1/4 red onion, chopped
2 tablespoons chopped fresh cilantro
1/2 jalapeno pepper – seeded, membranes discarded, and pepper chopped
1/4 teaspoon ground cardamom
1 lime, juiced
1 tablespoon fresh lemon juice
10 small flour tortillas, cut into 8 wedges
1/4 cup butter, melted
2 tablespoons cinnamon sugar

  • PREP

    15 mins

  • COOK

    15 mins


    30 mins


  1. Mix peaches, tomatoes, onion, cilantro, and jalapeno pepper together in a bowl; sprinkle with cardamom. Drizzle lime juice and lemon juice over salsa; toss to coat.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on a baking sheet.
  4. Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.


Calories: 294 kcal
Carbohydrates: 45 g
Cholesterol: 15 mg
Fat: 10.2 g
Fiber: 2.5 g
Protein: 5.7 g
Sodium: 339 mg