Peach Salsa with Spiced Lavash Chips
Appetizers • World
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 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 390°F until crispy, 7–10 minutes, stirring once.
Step 10
Serve warm or cooled with the peach salsa.
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