Peach Salsa
Servings 6 people
Ingredients
- 2-3 peaches (about a pound), chopped
- 1 tomato (a tasty heirloom, if possible), chopped
- 1 jalapeno pepper , seeded and diced
- 1 small red bell pepper , seeded and diced (about 1/2 cup)
- 1/4 cup diced pickled red onions*
- 1/4 cup minced fresh cilantro (leaves and small stems)
- 1 teaspoon minced fresh mint leaves (3 or 4 leaves)
- 1 tablespoon freshly squeeze lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon Tajin seasoning
Instructions
- Add everything to a medium mixing and stir well. Taste, and add more salt, tajin, and lime juice to suit. For best flavor, chill for at least 2 hours before serving.
Notes
It's entirely personal preference, but I leave the skins on both the peaches and the tomato. I also use the whole tomato, seeds, gel, and all, because that's where the flavor is, but you can separate the tomato flesh from the seeds and juices if you prefer.
* Pickled red onions are readily found jarred in the pickles section. You can make your own by chopping a red onion, covering with a 50-50 mixture of rice wine (or red wine) vinegar and water, plus a pinch of sugar, and a pinch of salt. Marinate for at least 15 minutes (if longer than an hour, stash in the refrigerator for food safety's sake). Drain off the marinade.