Thursday, August 9, 2012

Salsas Galore: Peach and Mango

Peach Chili Salsa

The best thing about this time of year is the abundance of cheap fresh fruit.

I am a devotee of fruit salsas so now's the perfect time of the year to be whipping up a salsa storm; I look to see what needs using up imminently and then start to throw ingredients together, testing out endless combinations of sweet, spicy and tart ingredients.

My two top conconctions this Summer are a chili peach salsa and also a mango salsa - both play heavily on the onion and fruit combination and beautiful astringent fresh lime juice!

It's Lime Time!
Chili Peach Salsa
2 ripe peaches, diced
1/4 red onion finely chopped
1 beefsteak tomato finely chopped
Juice of 1 fresh lime
Salt and Pepper to taste
Chopped cilantro (omit, if, like me, you have picky friends who dislike this herb; I think it tastes better with, but there you have it...)
1 tsp chili oil (add more if you like heat!)

After prepping all ingredients, throw in a bowl and mix gently.  Serve immediately. Serves four as a condiment to grilled meats.  

This fruit salsa is especially good with pork, but it doesn't keep.  The fruit goes soggy if you prepare it too far in advance of your meal.

Mango Salsa

Replace peaches with 1-2 ripe champagne mangoes - these are the golden yellow, super sweet mangos, which are smaller than the normal mangoes you see in stores.

I also like to replace the red onion with a less powerful onion, such as scallions, when I make mango salsa because the fruit seems to be less intrusive and would otherwise be overwhelmed by the red onion.

Also try pineapple mango, our watermelon salsa or try slow roasting the tomatoes.  This step completely changes both the texture and the taste of your salsa.

The world's your oyster (or should I say orchard?)

Use your imagination :)

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