When I make a salsa, it often involves fruit. My go-to’s are usually mango, pineapple and papaya. All of them being acidic fruits, they blend really well with the other ingredients such as cilantro, lime and jalapeños. Only problem is they are also tropical fruits which doesn’t make them a very eco-friendly option. Don’t get me wrong I don’t always use local products and I am as guilty as anyone of buying imported produce. But in the middle of August when the yard is full of fresh fruits and veggies, I find it harder to justify. This particular time there happened to be a load of peaches looking all ripe and juicy and ready to be used in a delicious recipe.
Peach salsa anybody?
I served this with (healthy) chips as a light afternoon snack and it was super fresh and the perfect combination of sweet, salty and tangy.
Try serving it with your favourite protein for a dinner to jazz things up!