This salsa is a fresh complement to grilled or baked fish or fish tacos.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
2 ripe peaches
1/2 small red onion, diced fine
1 serrano or jalapeño chile, seeds and veins removed, diced fine
Juice of 1 lime
Salt
1 to 2 tablespoons chopped cilantro
Preparation
Step 1
Peel: 2 ripe peaches.
Step 2
Dip the peaches in boiling water for 10 to 15 seconds. Slip off the skins, cut the flesh away from the pits, and cut into medium dice. Add: 1/2 small red onion, diced fine, 1 serrano or jalapeño chile, seeds and veins removed, diced fine, Juice of 1 lime, Salt, 1 to 2 tablespoons chopped cilantro.
Step 3
Stir together and taste for salt, heat, and acid. Adjust with more salt, chile, and lime juice as needed.
Variations
Step 4
Substitute other fruits for the peaches: papaya, mango, or melon.
Step 5
Substitute 2 green onions instead of the red onion.
Step 6
Add 1 small avocado, peeled, pit removed, and cut into medium dice.
