Chili Today Peach Salsa

Makes about 2 cups.

This fruity salsa is sweet and tart and only mildly hot. It’s equally good with tortilla chips, grilled fish, or pork chops. Try it spooned over thick slices of watermelon for a cooling appetizer or picnic side. 

Use either white or yellow peaches (or mango when peaches aren’t in season). If the fruit isn’t perfectly sweet, add a few drops of honey to the salsa. If you prefer hotter salsa, add a pinch of cayenne pepper or some fresh, minced green chilies. 

¼ cup minced red onion
1 lime, juice
1 cup diced, ripe tomato
1 cup very ripe, peeled and diced peach or mango
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
Pinch of sea salt 
Cilantro leaves, to garnish, optional

Put the minced onion in a small bowl. Pour half of the lime juice over the onions and set aside for about 10 minutes (this will mellow the onions and lightly pickle them).

Put the other ingredients into a separate bowl and stir gently to mix. Stir in the onions along with the juice they soaked in. Taste, and add more of the remaining lime juice or salt if you think it’s needed.

Garnish with a few cilantro leaves.


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