This salsa goes wonderfully with everything from steak fajitas to pulled pork to grilled salmon. Nectarines also work wonderfully for this recipe.
Ingredients
- 1 ripe (but not overly soft) peach, halved and pitted, and cut into medium dice
- 1 pint cherry tomatoes, halved
- 1/2 c. cilantro, chopped
- 1 shallot, diced
- juice of 1/2 lime
- 1 t. honey
- 1/2 t. sauce of chipotle chilis in adobo*
- 1/4 t. salt
Preparation
- In medium bowl, combine peach, tomatoes, cilantro, lime juice, honey, chipotle chili sauce, shallot and salt.
- Allow to sit at room temperature for 30 minutes for flavors to come together. Adjust seasonings and serve, or refrigerate for later use (should keep well for 2-3 days).
* Chipotle chilis in adobo: are smoked jalepenos in a tomato sauce, found in a can in the Latin foods section of the grocery store. The japepenos are smoky and spicy and should be used sparingly, the sauce surrounding the chilis has a hint of that spice and all of the lovely smokiness so is a wonderful ingredient on its own (as in this recipe). Once you open the can, store the chilis in a glass jar in the fridge, they will keep for several months.
