Perfect for utilizing Summer’s colorful produce, these quick and easy salsas are excellent served hot or cold. Try these sweet and spicy dishes as a complement to grilled chicken, broiled wild salmon or pulled pork tacos. You can even enjoy them as a snack by mixing them with creme fraiche and serving with cold mashed sweet potatoes or gluten-free crackers. For maximum flavor and nutritional value, select fresh, local fruits that are ripe and somewhat firm so they’ll hold their shape after cutting.
SWEET PEACH SALSA
Ingredients (Yields 3 Cups)
- 2 peaches, pitted, chopped coarsely
- 1 red bell pepper, cored, seeded, sliced thin
- 1 red onion, sliced thin
- 1/4 cup basil leaves, minced
- 1 garlic clove, minced
- 1/2 orange, juiced (about 1/4 cup)
- 3 limes, juiced
- 1 jalapeño minced
- Salt & pepper to taste
- Mix all ingredients together in a medium bowl.
- Cover and refrigerate to incorporate flavors for at least 1 hour, or up to 4 days.
- 1/2 lb jicama, peeled, sliced 1/4-inch thick
- 4 apricots, pitted, sliced 1/2-inch thick
- 2 tbs cilantro leaves, minced
- 1/2 red onion, sliced thin
- 1/2 red bell pepper, cored, sliced thin
- 1 tbs chipotle chiles, minced
- 1 lime, juiced
- 1 tbs olive oil
- Salt & pepper to taste
- Mix all ingredients in a small bowl and toss lightly.
- Refrigerate until ready to serve.
