This year I wanted to try to eat more seasonally, and support local smaller producers as much as possible, given how these groups had struggled in South Africa’s harsh lockdowns. Each week, a local farmer from Tulbagh, drops us off an assortment of organic fruit and veg picked that very morning. A couple of these veg box offerings popped up in lockdown, some fulfilled by big brands, and large well-known farms, and others through community projects. We tried a few and settled with one of the smaller producers and we couldn’t be happier.

A couple of weeks running we had a glut of stone fruit in the weekly rotation, and this recipe was the result.


Stone Fruit Salsa

Makes 1 Cup

For the Salsa

1/2 a red onion

175g/ 1/2 punnet colorful tomatoes (1 cup diced)

1 peach/nectarine

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

 

For the 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)

Salt as needed

Method:

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:

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

Oven Method:

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

 

While the chips are cooking, dice up the tomatoes, red onion and stone fruit and place the ingredients into a bowl. . Finely chop the corriander and add it to the stone fruit mixture. Squeeze over the juice of one lime, add the oil, stir everything, and season with salt to taste. Deseed and finely mince your chili, then add it to your salsa, according to your heat preference. Give everything a taste, adjust the seasoning, and serve immediately alongside the warm tortilla chips.