One of the first recipes Alex and I learned to make together early in our marriage was mango salsa, which we served over grilled fish. I was delighted by the sweet and savory play of flavors, and to this day I feel nostalgia for it as one of the recipes that started it all. This version is the same idea with a fruit grown in our Midwest locale: juicy summer peaches. Save this recipe for high summer when the ripest of peaches are available. Serve with Homemade Tortilla Chips or alongside grilled fish or shrimp.
- Yield: 3 Servings
- 4 ripe peaches (about 1½ pounds)*
- ¼ cup minced red onion
- 1 serrano pepper
- ¼ cup chopped cilantro
- 2 tablespoons lime juice (1 large lime)
- ¼ teaspoon kosher salt
- Finely dice the peaches. Peel and mince the red onion. Halve the serrano pepper; remove the ribs and reserve the seeds (for a hot salsa). Mince the pepper, reserving half. Chop the cilantro. Juice the lime.
- Combine the peaches, onion, half of the minced pepper, cilantro, lime juice, and kosher salt, and stir to combine. Taste and add seeds or the remaining half serrano pepper, according to your spice preference. Serve immediately (do not refrigerate).