While summer is coming to a close, there are still mountains of peaches to be had out at the local farmer’s market. Delight in the offerings that summer has reaped, before it turns to pumpkin and apple mania, with this recipe from Chef Jeff Axline of Lakeway Resort and Spa in Austin, Texas. Simple and easy, this healthy, no-cook salsa recipe holds complex flavors of sweet mixed with savory, spicy and more. Chef Axline recommends using the salsa as a sauce for topping grilled fish, chicken or meats. We love the refreshing addition of mint, and think it’d also be great on a salad or alone with some tortilla or even pita chips.
Peach and mint salsa on pork
Peach and Mint Salsa (Makes about 2½ cups)
2 cups fresh peaches, diced into ¼-inch pieces
¼ cup red onion, diced into ¼-inch pieces
¼ cup red pepper, diced into ¼-inch pieces
1 tbsp jalapeño finely minced
2 tbsp olive oil
2 tbsp honey
1 lime, juice and zest
2 tbsp finely minced mint
1 tsp finely minced chives
Combine all ingredients in a mixing bowl and season to taste. Let sit 2 hours before serving.
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