It is finally the week of the soft fruit sale! When such beautiful fruit is on sale it is often hard to resist buying too much. If you are anything like me, you often end up with more than you can eat. I found a delicious Peach Salsa recipe that is versatile and helps to use up the extra peaches and nectarines that I bought this week. The best part is that you can pair it with tortilla chips just as you would a traditional salsa, or it goes great with many of the grilled meats of summer – pork, chicken, or fish!
Note: This recipe calls for peaches, but nectarines work just as well.
4 ripe, but firm, yellow peaches
Skin on or off, your choice (skin makes for better color, but if the skin it too thick of fuzzy you may want to peel it)
2-3 Tbsp. chopped shallots or onions
2-3 jalapenos, chopped (stems, seeds, and ribs discarded)
Juice of a lemon
2 Tbsp. chopped fresh mint
2 Tbsp. grated ginger
1 tsp. sugar
Salt and black pepper to taste
- Put the chopped peaches, shallots, and jalapenos in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most of the pieces msall and 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.