Peach Salsa

By myoung

Ingredients

• 4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)
• 2-3 Tbsp chopped shallots or onions
• 2-3 jalapenos, chopped (stem, seeds and ribs discarded)
• Juice of a lemon
• 2 Tbsp chopped fresh mint
• 2 Tbsp grated ginger
• 1 teaspoon sugar
• Salt and black pepper to taste

Details

Servings 2
Adapted from simplyrecipes.com

Preparation

Step 1

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, made with fresh peaches, jalapeños, lemon, ginger and mint, that goes beautifully with the grilled meats of summer. Try serving this with grilled pork, chicken, or fish. Perfect. Also makes a great dip for chips.

This recipe calls for peaches, but you could easily use nectarines. Habaneros work well in this salsa, in place of the jalapeños, but watch out, they're hot!

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4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)

Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it.

Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.

Makes about 2 cups.

This looks so good...it makes me wish my husband would eat stone fruit! Though I could gobble this up on my own, do you have any ideas about other fruits that could work? Melon? Tart berries, perhaps?

I'm of the opinion that you can make salsa with practically anything. Look at our

I went to a neighborhood meeting and pot luck last week, were someone had brought something like this salsa, only they had added avocados. I asked who had made the salsa but was never able to find out. Have you ever heard of adding avocados to your peach salsa?

We add ascorbic acid and sugar to cut fruit and store ours in the freezer. Instructions

I'm going to make this salsa and serve it with Jerk Chicken and I think it will go splendidly. Thanks so much for the recipe!

DEEE-licious! (even though I had to make some substitutions based on what I had in the fridge and garden! I used parsley instead of mint, half lemon/half lime juice, and omitted the ginger. Also used agave syrup instead of sugar.)

I've made this several times, and we have really enjoyed the blend of flavors. Today, I made it ALMOST exactly the same (nectarine instead of peach, and agave syrup instead of sugar) but I made a hot version! Sauteed the onion, jalapeno, and nectarine in a little olive oil, added s/p, lemon juice, fresh parsley and finished with a pat of butter off the heat. Served over grilled boneless chicken breast that I'd marinated in apricot brandy, canola oil, and parsley. #Actually put about a tablespoon or so of the marinade into the "salsa" as well, and cooked off the alcohol). Served over basmati rice with some sauteed zucchini....fabulous!

I love this salsa. Made it several times. Served mostly with fish but also with grilled chicken. I added some grapes. Yummy!

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