Spanish for “sauce,” salsa comes in many forms. Pico de gallo, an uncooked salsa made with tomatoes, onion and peppers, comes to mind quickly, but salsa can be made with a wide range of fruits and vegetables, including corn, mangoes, beans or tomatillos. At the peak of summer, tomatoes are plentiful in our garden, but another summer favorite can be used to make a sweet and spicy salsa of a different color. Fresh peach salsa adds spectacular flavor when used as a condiment on chicken, seafood or vegetables, but this blend of peaches, tomatoes, pepper, onion, and fresh herbs may quickly become your favorite chip dip in a season that is all too brief.
Select peaches and tomatoes at their peak of ripeness with vibrant flavor and firm flesh. Blanch carefully to remove the skin of the fresh produce without cooking the flesh, which will impact the texture of this fresh, delicious salsa.
- 2 pounds peaches
- 1 pound tomatoes
- 1 red bell pepper, seeded and chopped
- 2 jalapeño seeded and chopped
- 1 medium yellow onion, diced
- 1/4 cup fresh basil, chopped
- 1 teaspoon kosher salt
- Juice of 1 lime
In a large pot, blanch peaches and tomatoes for one minute and immediately transfer into a large bowl of ice water to cool.
Slough peels from tomatoes and peaches.
Dice peaches and tomatoes and place in a large bowl.
Add chopped bell pepper, jalapeno, onion, basil, salt and lime juice.
Toss to combine.
Cover and refrigerate at least one hour before serving,
Serve with tortilla chips or use as a condiment for fish, chicken or vegetables.