Spicy peach salsa
What's better than regular salsa...this absolutely gorgeous spicy peach salsa, that's what!
The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes.
Of course you can also just chip and dip as well, but I think a peach salsa is a great accompaniment and an easy way to punch up the main course!
I'd like to think this might show up on the table at Phoebe's Ivy House, over crisp rose, a setting sun and a gathering of good friends. Where's the Ivy House and how can you go there? Well be sure to check out my Queensbay series, where you'll meet Phoebe and the other couples of the quaint seaside village of Queensbay as they learn to laugh, live and love!
This one is a keeper, for sure!
Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.
For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.
- 6 fresh peaches, pits removed and cut into small pieces
- 3 T. fresh lime juice
- ½ medium shallot, minced
- 3 T. red onion, cut into small, thin slices
- 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
- 3 T. fresh cilantro leaves, stems removed and chopped
- salt and pepper, to taste
Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.
Looking for your next great read? Check out my small town contemporary romance series: