Chili Today Peach Salsa
Makes about 2 cups.
A fruity salsa that’s sweet and tart and only mildly hot. It’s equally good with tortilla chips, grilled fish, or pork chops. A thick slice of watermelon topped with this mango salsa makes a refreshing appetizer.
¼ cup minced red onion
Juice from ½ a lime
1 cup diced, ripe tomato
1 cup very ripe peeled and diced peach*
2 tablespoons finely diced bell pepper
1½ teaspoons Chili Today
1 tablespoon olive oil
¼ cup chopped cilantro plus a few whole leaves for garnish
1 tablespoon minced mint
Put the minced onion in a small bowl. Pour the lime juice over the onions and set aside for about 10 minutes (this will mellow the onion, slightly pickling it).
Meantime, in a larger bowl, gently mix the remaining ingredients. Add the onions and lime juice. Stir and taste. Add more lime juice if you think it’s needed. If you prefer a hotter salsa, add a pinch of cayenne pepper or some fresh, chopped green chile pepper.
Serve garnished with a few cilantro leaves.
*You can use white or yellow peaches (or mango). If the fruit isn’t very sweet, you can add a few drops of honey to the salsa.