Peach Salsa with Spiced Lavash Chips
⏳ Time
1 hour 10 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Peach Salsa with Spiced Lavash Chips
Ingredients
- Donut Peaches - 7 pieces
- Spanish onions - 2 pieces
- Adjika - 1 tablespoon
- Honey - 2 teaspoons
- Balsamic Vinegar - 1 teaspoon
- White Pepper (whole) - ½ teaspoon
- Salt - to taste
- Armenian Lavash - 2 pieces
- Coriander essential oil - ½ teaspoon
- Cumin (Zira) - ½ teaspoon
- Paprika - ½ teaspoon
- Olive Oil - 1 tablespoon
- Mild Chili Spice - a pinch
- Ocean salt - 1 teaspoon
Step by Step guide
Step 1
For the salsa, blanch the peaches in boiling water, then in cold water, cut into quarters, removing the pits and skin. Peel the onion and cut into quarters.
Step 10
Serve warm or cooled with the peach salsa.
Step 2
Brush the peaches and onion with oil on all sides, sprinkle with cumin, season with pepper and salt.
Step 3
Place a sheet of foil on the grill rack and arrange the peaches and onion on it, grilling until the onion and peaches are soft and golden, about 20 minutes.
Step 4
Then let cool slightly and chop coarsely.
Step 5
Mix the peaches and onion with vinegar, honey (or sugar), and adjika. Let it sit for 15–20 minutes.
Step 6
Meanwhile, make the chips. For this, place the cumin and coriander in a dry, heated skillet, toasting the spices while shaking the pan for 1 minute.
Step 7
Then transfer to a mortar and grind. Add salt, paprika, and chili pepper, mixing the spices well.
Step 8
Cut the lavash with scissors into small triangular or diamond-shaped pieces, laying them in a single layer on two baking sheets lined with parchment paper. Drizzle the lavash with oil, tossing to coat evenly.
Step 9
Sprinkle with the spice mixture, toss again, and bake at 392°F until crispy, 7–10 minutes, stirring once.
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