Ski all morning, snack all afternoon. That's pretty much the way it goes in the spring.
Yes, you can easily buy tortilla chips and salsa at the store, but we've found that an easy homemade recipe tastes even better, especially after a long day slogging in the sun.
Peach Jalapeño Salsa with Homemade Tortilla Chips Serves 4-6 Ingredients Salsa 2 ripe peaches, finely chopped 1 pint cherry tomatoes, sliced in half or quartered 1/4 red onion, finely chopped 1 Tbsp. fresh jalapeño, finely chopped 1 clove garlic, minced Handful cilantro, chopped ½ lime, sliced ¼ tsp. salt, plus more to taste
Tortilla Chips 12 corn tortillas, sliced into quarters or sixths 1/3 cup coconut oil (or vegetable oil if you prefer a more neutral taste) ½ lime, sliced Flake salt, to taste
Toss all the salsa ingredients in a bowl and stir well.
Squeeze lime over the salsa and add salt to taste.
Heat a deep cast iron skillet to medium-high with half the coconut oil or vegetable oil.
Layer tortillas in the skillet and cook for 1-2 minutes on each side, flipping them once they start to brown.
Place chips onto a plate with a paper towel and sprinkle with lime and flake salt. Rotate the rest of the tortillas into the skillet until you’ve fried them all up.
Recipe originally developed for New West Knifeworks.