Zesty Peach Salsa with Spicy Baked Tortilla Chips

Tortilla Chips
6 (7-inch) flour tortillas
1 tablespoon spicy fruit seasoning mix

Salsa
1 can (15 1/4 ounces) peach halves, drained and coarsely chopped
1 jalape�o pepper, seeded and finely chopped
1/2 cup red pepper, finely chopped
1 lime
1 1/2-inch piece peeled fresh gingerroot, pressed
1/4 cup fresh cilantro, finely chopped

Preheat oven to 400�F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle fruit seasoning evenly over tortillas using Flour/Sugar Shaker. Cut each tortilla into 8 wedges using Pizza Cutter. Place tortillas in a single layer on flat Baking Stone. Bake 8-10 minutes or until lightly browned and crisp. Transfer to Stackable Cooling Rack; cool completely. Repeat with any remaining tortilla wedges.

Meanwhile, drain peach halves using small colander of 4-Piece Colander & Bowl Set. Blot peach halves gently using paper towel. Finely chop peach and seeded jalape�o using Food Chopper. Finely chop red pepper using Chef's Knife. Zest whole lime using Lemon Zester/Scorer. Finely chop zest to measure 1 teaspoon. Juice lime using Juicer to measure 2 teaspoons.

In Small Batter Bowl, combine peaches, jalape�o, red pepper, lime zest, juice and ginger pressed with Garlic Press. Mix well using Classic Scraper. Cover and refrigerate until ready to serve. Place salsa in Simple Additions(TM) Small Bowl. Place small bowl on Medium Square; surround with baked tortilla chips. Serve.

Yield: 16 servings, 48 chips and 2 cups salsa (3 chips and 2 tablespoons salsa per serving)

Nutrients per serving: Calories 45, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 8 g, Protein 1 g, Sodium 105 mg, Fiber less than 1 g

Source: Pampered Chef