Fruit salsas are becoming a real favorite in this home. The burst of sweet fruit freshness with the salty and hot undertones is a delightful surprise.
We had this peach salsa with grilled salmon and brown rice pilaf, both of which are standouts on their own. However, when combined with the peach salsa, the salsa made the salmon and pilaf even more interesting. The ginger-peach salsa raises the bar for this particular dinner that has been a favorite of ours for years. (Find the recipes for grilled salmon and brown rice pilaf.)
When you source peaches for this salsa, find peaches that are fully ripe but not mushy, loaded with flavor, and as free-stoned as possible. On a free stone peach, the flesh will easily come off the pit, making more clean slices of peach for your salsa.
We purchased these peaches from a local farmer who told me apologetically that the peaches were a bit too ripe. I walked away with a great bargain and drove them straight home to peel, slice and freeze the most ripe ones for fruit smoothies. The aroma was heavenly. The few peaches that were still a bit firm became this incredible salsa.
Salsas usually have their ingredients finely chopped. In this case I chose to keep the vegetables in larger pieces and in differing shapes. I had a bag of tiny red onions from a roadside stand that were simply too cute to mince. I sliced them in thin rounds, separating the rings. I sliced the banana pepper into thin slivers and the peaches into half-inch cubes. The differing colors and textures added great visual appeal.
Peach Salsa Ingredients
- 4 large ripe peaches, peeled, pitted, and cut into 1/2 inch cubes
- 2 tablespoons of fresh lemon juice
- 1 small red onion, minced
- 3 sweet banana peppers, seeded and cut into slivers
- 1 jalapeño pepper, seeded and finely minced
- 1 tablespoon fresh grated ginger root
- 2 garlic cloves, finely minced
- 2 tablespoons minced cilantro
- 1 tablespoon rice wine vinegar or white wine vinegar
- Salt to taste
Peach Salsa Steps
- Place the peach cubes into a medium sized bowl and sprinkle with lemon juice.
- Gently toss the cubes, ensuring that they each get coated with the lemon juice to prevent oxidation and browning. Some peaches brown more quickly than others. The lemon juice is your insurance policy. Part of the appeal of this salsa is the brilliant color of the peaches.
- Add the rest of the vegetables and mix gently. Depending on how soft your peaches are, they could start to get mushy with rough handling.
- Sprinkle on the vinegar and gently mix.
- Add a sprinkling of salt and have a taste. This salsa needs just a wee bit of salt to bring out all the flavors.
- If you like a hotter salsa, add another minced jalapeño.
Serve with grilled fish or chicken. For a vegetarian option, this salsa is excellent with a pilaf.
It is best to serve this peach salsa the day it is prepared. The flavor of this salsa is still great the next day, but the colors and textures begin to wane.
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