Summertime is salsa time. It's the perfect snack, appetizer, condiment. It's the perfect thing to mix with rice or quinoa. Nothing beats salsa and tortilla chips with the cold beverage of your choice on a warm summer afternoon on the deck.
Salsa doesn't have to be limited to the traditional tomato/onion/pepper version. Fresh fruit salsas can be so interesting and so unexpected. And so simple. Just follow your favorite salsa or pico de gallo recipe, substituting fruit for the tomatoes.
Everyone has favorite fruit combinations. Mine is berries and peaches. The trouble is that I usually combine them into a pie, cobbler or crisp. That means calories. That means adding more pear to my pear shape. So what better than to stir up a fresh salsa for a healthy way to use those wonderful fresh summer fruits.
A medley of blueberries and peaches with a kick!
2 cups fresh blueberries
1 cup fresh peach, skinned and chopped
1 cup chopped red pepper
2 jalapeno peppers, chopped fine
1 cup chopped red onion
1/2 cup chopped fresh cilantro
2 cloves garlic, chopped
1/3 cup fresh lime juice
2 tsp lime zest
1 tbsp agave nectar
salt and a little pepper to taste
Chop, chop, chop, chop, chop, squeeze, zest, combine. Salt and pepper to taste. Cover and refrigerate for at least two hours for flavors to merge, stir before serving. The fruit will release a lot of juice, so you may have to strain it before serving. Great with tortilla chips or served as a relish for fish or chicken. Best eaten the day it is made.
A note about the photo: The peach I used was a white peach - it's what was ripe. Okay it was not local. But it was in my grocery store and it was ripe and the yellow ones were not. I could not wait a few weeks for local peaches. When those are available, I will make this with a sweet yellow peach and take a new photo. It will be so much more colorful!