Piquante Peach and Melon Salsa

By • September 1, 2011 4 Comments

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Author Notes: In my weeklong quest to happily use a crate of peaches, I made this salsa to go with some grilled fish. My goal was to use every fresh ingredient on my counter, and this is the result. The sweeter the peaches and the melon, and the juicer the tomato, the better. Pack this salsa in a cooler and put it on anything you are eating on the beach.
Bevi

Makes 1 quart

  • 2 cups ripe and sweet peaches, peeled and roughly chopped
  • 1 cup very sweet melon, roughly chopped
  • 1/2 medium red onion, diced
  • 1 ripe, juicy tomato, chopped
  • 1 handful cilantro, roughly chopped
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon country mustard
  • 1 teaspoon maple syrup, Grade B
  • juice of 1/2 lime
  • 1 or 2 splashes Sriracha sauce or your own concoction
  • sea salt and ground pepper to taste
  1. Place the chopped peaches, melon, onion, tomato and cilantro in a bowl.
  2. Make a vinaigrette with the olive oil, balsamic vinegar, mustard and maple syrup. Pour over contents in bowl and mix gently.
  3. Add the lime juice, the hot sauce, and salt and pepper to taste. Adjust your seasonings as you prefer.

More Great Recipes: Fruit|Vegetables|Condiments|Salsa|Peaches

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Comments (4) Questions (0)

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18 days ago Yasmeen

Could you water bath can this for later?

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18 days ago Bevi

Hi Yasmeen - I would make the following changes - add about 1 and a half ounces of fresh lemon juice, change the vinegar to apple cider vinegar, use mustard seeds instead of wet mustard, and omit the cilantro, but add fresh chopped cilantro when you serve as a condiment. I would also add the olive oil when serving.

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17 days ago Yasmeen

Bevi thanks so much, this is really helpful!

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I am such a salsa person. Great flavors here.