Washing peppers (Photo credit: Wikipedia)
It hard to write a recipe for salsa, because I think of fruit salsa as spontaneous and using what I have on hand, but there a few guidelines. Use ripe but firm peaches, peeled or unpealed; diced bell peppers and/or onion; an acidic liquid of some sort, either fruit juice or vinegar; and, if you don’t want to stop there, a handful of some other pungent or flavorful ingredient, from the spicy (chipotles, for instance) to the sweet (such as honey). The proportions of peaches to other ingredients can vary so this makes it extra hard to write a specific recipe, but here’s a good place to start:
Remember to start chopping and mixing, and when the salsa looks and tastes about right, let it sit for at least an hour or so to allow the juices and flavors to blend, and then serve/eat.
2 ripe, but firm medium peaches
1 tablespoon vegetable oil
1 tablespoon fresh lime juice (or rice wine vinegar, or other citrus juice)
1/4 cup finely chopped red onion
1/2 cup diced red and/or green bell pepper
1 tablespoon chopped cilantro
1 teaspoon (or to taste) minced jalapeno pepper, (or Serrano chili)
1/2 teaspoon salt fresh ground black pepper to taste
Great with roast pork tender loin, grilled fish, or chicken breasts.