A few weeks ago, we had friends over for taco night. I made a batch of carnitas, tacos al pastor (which I’ll share with you in another post), pickled carrots & jalapenos, crunchy tomatillo-avocado salsa and peach salsa.
Peach salsa may sound a little weird but I wanted something different. I thought a fruity salsa would go well with the tacos al pastor (I was totally right) and it was prime peach season. Sadly, peach season is almost over but there’s always next year…
Peach Salsa (adapted from Simply Recipes)
- 2 large or 3 small firm but ripe yellow peaches (nectarines are okay too)
- 2 Tbsp shallots
- 2 jalapenos (stemmed & seeded)
- Juice of a lemon
- 2 Tbsp chopped fresh mint
- 2 Tbsp grated ginger
- 1 tsp sugar
- Salt & pepper to taste
- Pulse peaches, shallots, and jalapenos in food processor until everything is roughly chopped (or chop everything by hand if you don’t have a food processor). Uneven is okay but be careful not to liquify the ingredients.
- Mix all the ingredients in a bowl. Add salt & pepper to taste.
- Cover and let stand for at least an hour before serving.
NOTE: This makes a lot of salsa so you may want to half the recipe if there are only 2-4 people. This would also go well over meat, fish or on its own with chips.