Wednesday, August 11, 2010

Peach Salsa

This was delicious and perfect for summer!

4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color) I used two peaches and two nectarines
2-3 Tbsp chopped shallots or onions
2-3 jalapenos, chopped (stem, seeds and ribs discarded)
Juice of a lemon
2 Tbsp chopped fresh mint
2 Tbsp grated ginger
1 teaspoon sugar
Salt and black pepper to taste

Put the chopped peaches, shallots, and jalapeƱos in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it. I used a blender and it worked fine

Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.

Serve with chips, fish, pork, or chicken.

Makes about 2 cups.

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