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Peach & Pineapple Salsa

 

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There is nothing like the flavor of fresh salsa.  This is one of the many kinds

 

 

that we make, especially when we have access to ripe peaches.  The

 

 

pineapple in this recipe is optional, but I think it definitely adds another layer

 

 

of flavor.

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​Why I like this recipe:

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•  It's a beautiful dish that goes well with chicken and pork.

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•  The ingredients have a light, bright taste.

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•  So colorful and pleasing to the eye.

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•  Keeps for 2 to 3 days in the fridge in a sealed container. I use Mason jars.

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•  Great for parties. The recipe can be easily doubled or tripled.

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Ingredients 

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•  2 ripe peaches, pitted, scant ½-inch dice 

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•  ½ cup diced pineapple*

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•  ½ red bell pepper, ¼-inch dice

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•  ¼ cup chopped cilantro, fresh

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•  ¼ cup diced red onion

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•  1 lime, grated zest and juiced

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•  1 small garlic clove, minced

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•  ½ of a jalapeno pepper, finely chopped (remove seeds for less heat)

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•  ¼ tsp sea salt, add more if needed

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You will need a medium bowl with a tight-fitting lid.

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​Instructions

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1. In the bowl, toss everything together. season to taste; chill until needed.

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*The pineapple can be omitted, but it does add sweetness to the salsa.

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Tips

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• Sometimes you can find some of the ingredients prechopped in the produce

 

 

   department.

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• This is a great topping for grilled chicken, pork and shrimp.

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• Cherry tomatoes, diced, add a savory touch.

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