Two summers ago, I tasted for the first time what would become my favorite sweet and savory combo since peanut butter and strawberry jelly: balsamic vinegar and peaches. It was a hot summer day in Hanover, and my housemates and I had finally decided to use the grill that we had — um — borrowed from a certain academic department. It was pretty simple: we sliced up some peaches, tossed them in balsamic vinegar and threw them on the grill. The peaches were messy, and the balsamic vinegar got all over our clothes, but the taste was pure bliss. I have not had the opportunity to grill peaches since that day, but I have developed what I think is the best way to recreate this delicious duo in DDS: Peach-Balsamic Salsa.

1. Get about six peach slices from the Collis smoothie bar and coat them lightly with balsamic vinegar (a little goes a long way here).

2. Add a scoop of corn.

3. Get a bag of sweet potato chips

4. Microwave all of that for about a minute, and mix in a little of bit of the Collis salsa (you can find this past the register).