Peaches and Basil – A heavenly combination!
Peaches are still in season in the Bay Area and since I love adding fragrantly sweet and fresh elements to my cooked meals, naturally I was drawn to adding this fruit into a basic sweet pepper based salsa.
It was a hit, so here it is for you to enjoy with your meals. Spoon it over cooked veggies, meats or fish. Add it to salads, sandwiches or tacos. Or of course, dip an amazing Cassava Chip into it! The versatility of condiments like this is pretty much endless.
This salsa is made with all fresh ingredients, so the only pantry recommendation to be had is Himalayan Sea Salt. The one tool I recommend you have on hand is a basic food processor. If you don’t already have one, here’s my favorite work horse: Cuisinart Brushed Stainless Steel Food Processor
Spicy Peach Basil Salsa
This lightly sweet and sour peach-basil salsa is accented with a hint of Jalapeño heat and zest. It goes great with meat or rich veggie dishes. Brighten up any meal with this fragrant and fresh topping!
- Prep Time: 5m
- Cook Time: 5m
- Total Time: 10m
- Serves: 6
- Yield: 16 Oz
Ingredients
- 2 Sweet Peppers, stems removed and deseeded
- 3 Garlic Cloves, roughly chopped
- 1/2 teaspoon Fresh Jalapeño, deseeded and minced
- 1 Ripe Peach, chopped into small pieces
- 1/4 cup packed Fresh Basil, leaves only, chopped
- 1/4 cup Onion, finely chopped
- Lime Zest of half a lime
- 1/2 Small Lime, juiced
- 1/2 teaspoon Himalayan Sea Salt
- 1/2 cup Sweet Cherry Tomatoes (optional), halved
Instructions
- Mince the garlic and Jalapeño in a food processor. Chop the peaches, onions, basil and prep the peppers while the garlic oxygenates.
- Add the sweet peppers and salt to the food processor. Process until the mixture turns into a pulp. Roughly, 30 seconds to a minute.
- Transfer to a glass jar. Add chopped onions, peaches, basil, zest and lime juice. Stir well to incorporate. Add halved sweet cherry tomatoes if available.
- Store in a sealed glass jar, refrigerated for 2 to 3 weeks.
