Peach Salsa with Pickled Red Onions and Serrano Chiles

By MooK

Ingredients

• 1 cup apple cider vinegar
• 1 teaspoon sugar
• Kosher salt
• 1 small red onion, finely diced
• 2 peaches, peeled and finely diced
• 2 serrano chiles, seeded, finely minced

Preparation

Step 1

Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt. Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight. Mix together peaches and peppers and sprinkle very lightly with salt. Drain onions and fold in; add small amount pickling liquid, if desired. Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.