Seasonal fruits and vegetables are always inspiring me to mix up how I add flavor to roasted or grilled seafood. This Peach Salsa is the perfect, naturally sweet bite to spoon in heaps on top of perfectly roasted or grilled salmon.
The freshness from the fruit and acidity from a hefty dose of lime juice round out the salsa, which also pairs well with shrimp, any kind of fajita mix or just scoop it up with tortilla chips. This recipe makes a good amount, so you can count on leftovers to nibble on for a few days.
- 3 medium peaches
- 2 roma tomatoes
- ½ green bell pepper
- 1 jalapeno pepper
- ½ medium onion (red or yellow)
- ½ bunch cilantro
- 2 limes
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Dice peaches and roma tomatoes and transfer to a medium bowl. Finely dice bell pepper and jalapeno – removing seeds and ribs from both – and add to the bowl.
Finely dice onion and add to bowl with sea salt, black pepper and garlic powder. Stir to combine.
Tear off leaves from ½ bunch of cilantro and chop, removing stems. Add chopped cilantro to the bowl with juice from two limes.
Stir well to combine. Taste and adjust seasoning, as needed. Serve.
Store leftovers in an air-tight container in the refrigerator for up to a week.