Jalapeno-Peach Salsa

Jalapeno-Peach Salsa

2 tablespoons vegetable oil

2 whole jalapenos

2 tablespoons chopped fresh cilantro

3 peaches, peeled, pitted and diced (the original recipe calls for 2 mangoes)

1 lime, juiced

1/4 large red onion, minced

Kosher salt and freshly ground pepper

I heated the vegetable oil over medium-high in a small pan.  I fried the jalapenos about five minutes, turning them until the skins were blistered.  The jalapenos were on the small side, so I used three instead of two.  After the chilis cooled, I peeled them, removed the stems and seeds, and then chopped them.

I combined the jalapenos, cilantro, peaches, lime juice, and onions in a mixing bowl, adding salt and pepper to taste.

I made the salsa before I was ready to use it because I didn’t want the peaches to over-ripen while we were out of town. Usually, I prefer to let the salsa sit in the refrigerator overnight to allow the flavors to meld. The salsa stays good in the fridge for three days.  I knew it would be more than three days before we would eat it, so I reluctantly popped it into the freezer, not sure if that would work out or not.

We had salmon for dinner the other night, topped with the salsa.  The combination was spectacular.  I am happy to say that freezing did not hurt the salsa at all, and the peaches were as delicious as when I have made it with mango.