- Salsa:
- 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
- Chips:
- 10 small flour tortillas, cut into 8 wedges
- 1/4 cup butter, melted
- 2 tablespoons cinnamon sugar
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on a baking sheet.
- Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.