PDF A very lovely friend of mine came over on Friday and she brought me all kinds of goodies. (My friends rock, have I mentioned that?) Among the goodies were a ton of the most gorgeous peaches I have ever seen. Vibrant and juicy and absolutely delicious. We ate some and shared some and then tonight I used up the remainder of them to make this incredible salsa.
3 bell peppers (I used 1 red, 1 yellow and 1 orange) seeded and chopped
4 med. peaches, peeled and chopped (just slice around the pit, a little bit of the red part isn’t going to hurt anything)
1 can pineapple chunks, chopped (of course fresh would be better, but I’m doing that pantry thing, remember?)
2 scallion, trimmed and chopped
1 teaspoon red pepper flake
juice of two limes
big squirt of honey
big glub of extra virgin olive oil
salt (to taste)
Combine all the ingredients, toss well, but gently to coat, cover and chill at least 30 minutes. A couple of hours would be even better.
We spooned it over mahi and couscous, but it would go with chicken, pork, steak, vegetarian meals, rice… I can’t think of much that this wouldn’t be great with.
There really is nothing like fresh, good ingredients – you almost can’t screw them up. I think I might go have another spoonful right now.
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This is an amazing recipe and the pictures look great. I can’t believe how good this tastes. My friends are so thankful. Great Job.
I never thought sweet fruits could be good partners with peppers for salsa recipes. I would want to try this with a roasted chicken with rosemary. Cannot wait for dinner on Friday!
This sounds completely delish! I don’t know why I always see recipes like this, and think, I could throw something like that together…and then I never do. And I really love what you’re doing with the pantry thing. I think I need to try that.
Jo Anne´s last [type] ..Movie Monday- “You came in that thing You’re braver than I thought”