The fog lifted! If it hadn’t peach salsa would have been the brightest thing on the table: just the ticket for a soggy sea side luncheon. Make the salsa an hour (or 6) ahead so it has time to macerate before serving with Savory Corn Pancakes. Look for that recipe next week; in the meantime serve the salsa with grilled fish or chicken!
Fresh Peach Salsa – Serves 4; easily doubled or tripled!
2 fresh ripe, but firm, peaches – peeled, sliced and diced
1/2 cup sliced and diced orange bell pepper
1/2 cup sliced and diced (cherry) tomatoes
1/4 cup sliced and diced red onion
Juice and zest of 1/2 large lemon
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1 clove garlic, minced
1 small Jalapeno pepper (or a bit of your favorite hot sauce to taste)
2 teaspoons good quality olive oil
Fresh ground pepper and salt to taste.
1. Combine all the ingredients in a medium sized bowl, cover and chill for an hour or two so the flavors have a chance to “marry.”
Note: This will be delicious even if you serve it as soon as it’s tossed. Substitute mango for the peaches if you prefer.
What a delightful and ‘summery’ recipe: just right for the weekend! Thanks!
We have a peach tree that puts out too many small fruits and my husband refuses to thin them.We have an overabundance of small , hard fruit every year.You BET I’m making some of them into THIS! Thanks!
Oh my Goddess, I WILL be making this and I can’t wait — thank you!!!
This looks delicious! So great for summer!
This sounds fantastic and yet another reason to look forward to stone fruit season. Thanks for sharing. I’ve pinned it for later use. 🙂
I WANT IT RIGHT NOW!!!
Reblogged this on Cathal's Cookbook Allergy Free Cooking and commented:
I will make this Salsa for the next BBQ for sure !!! I love fruity salsa’s with a BBQ its so fresh and light with the meat or fish….This peach salsa looks soo…. tasty 🙂
Reblogged this on A Totem Sunrise and commented:
Looks delicious & easy to prepare.
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Reblogged this on ourwholelifeblog.