4 medium peaches, peeled and pitted

2 large tomatoes, cut into wedges and seeded

1/2 onion, cut into wedges

1/6 cup of dried cilantro from Penzey’s Spices

2 garlic cloves, peeled and crushed

1 jalapeño, chopped

1/2 chili pepper, chopped

4 teaspoons cider vinegar

1/2 lime, juiced

Baked tortilla chip scoops

In a food processor (I used my blender), combine the first five ingredients; cover and pulse until coarsely chopped. Add the peppers, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips. Yield: 4 cups.