Peach Salsa


We all need a little zing in our lives–and this recipe delivers it. I served it at a party with chips, but it would also be a terrific accompaniment to poultry or fish.
It reminds me of summer itself. It’s a little hot and a little wet. And it bursts with color, flavor, and sweetness.
The best peaches to use for this recipe are just ripe, still quite firm ones. VERY ripe ones will render your salsa rather wet.
If you use ultra-ripe peaches, you may either strain out a little of their juice before adding them to the salsa or serve the salsa with a slotted spoon.
2 tablespoons finely chopped red or other sweet onion
1 jalapeño pepper, seeded and chopped (leave in some seeds if you like your salsa hot!)
3 tablespoons (or more if you like) chopped cilantro
2 tablespoons honey
the juice of 1/2 lime
3/4 teaspoon salt
2-1/2 cups finely chopped peaches (prepare them a little later than the rest of the ingredients)
Combine the onion, pepper, cilantro, honey, lime juice, and salt. Let these ingredients marinate for at least an hour. Add the chopped peaches and serve. Makes about 2-1/2 cups.

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2 Responses to “Peach Salsa”

  1. E. Sheppard says:

    You’ve been twittered about today. I do love peach salsa. Now for a good Indian curry and rice to go with it!

  2. tinkyweisblat says:

    I’ve actually been thinking about curry a lot lately, and another reader had a request for a curry recipe. I’ll post one myself come fall–unless you have one to share in the meantime?