I've had an urge for peach salsa lately. Sweet and hot are natural compatriots on a plate and peaches and chiles even more so because peppers also bring a mild bitter element to the mix. Lemon juice adds the sour taste and with a bit of salt so you end up with four (sweet, bitter, sour, and salty) of the taste along with heat in a single compound. Serve it on a chicken breast or pork chop and you have the savory taste as well. A culinary quinfecta. I decided to serve this on my tequila-grilled chicken breasts. (Larger image.)
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 ripe peaches; pitted and finely chopped, skin on
- 4 - 5 large fresh mint leaves; finely chopped
- 2 tbsp finely chopped red onion
- 1 serano chile; stemmed and seeded, very finely chopped*
- 1 tsp. fresh lemon juice
- 2 tsp. olive oil
- 1/2 teaspoon sugar
- Salt and black pepper to taste
Preparation:
1. Toss all ingredients together in a mixing bowl and let the flavors meld for at least 1 hour before serving.
*Note: Begin with half a chile and then add more if needed after tasting. Chiles vary in heat so always begin with too little, then work up to just enough.