Early season peach salsa
The Lone Oak Ranch from Reedley, California has offered year around seasonal fruit, almonds, cherries, grapes, and raisins at our hospital farmers' market now for over 6 years. It is always a special treat when their peaches and nectarines first show up.
I had a yellow and white peach from the most recent market which became the foundation for an excellent salsa modified from a recipe I saw in the San Francisco Chronicle. It tasted great over some leftover roasted chicken on a bed of garden lettuces dressed with a little lemon vinaigrette.
Could go well with chicken, fish, or pork.
Ingredients
- 2 peaches, not too ripe, diced
- 1/2 cup diced jicama
- 3 tablespoons finely diced red onion
- About 3/4 inch of the end of a jalapeño, finely minced
- 1 clove garlic, minced
- 8 cherry or grape tomatoes, diced
- 1/4 cup finely chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
- Few pinches smoky paprika or to taste
Directions
- Gently toss everything together in a bowl.
- Taste and add more of whatever you think it needs.
Nutrition information (per serving)
- Serving size: 1/4 of recipe
- Calories: 49
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 100 mg
- Total carbohydrate: 12 g
- Dietary fiber: 3 g
- Protein: 1 g