Peach Salsa

Peach Salsa on grilled pork tenderloin

Peaches are something I never grew up with and honestly I believe my first taste may have been a peach Bellini ! Moving to the US meant that I had access the fresh peaches which I was surprised that I didn't love as much as my go to cocktail . Peaches can have a tartness if they aren't tree ripened which was surprising to me but I still buy them in the hopes of finding that perfect one.  I have experimented with incorporating peaches into meals and this salsa is one of my favourites . If you like a combination of sweet, tart and spicy this maybe one to try .

 Substitutes

• Peaches can be replaced by grilled partially ripe mango

• Cilantro can be substituted with culantro (shadow beny), parsley

   Ingredients:

• 2 peaches

• 1/4 cup finely minced cilantro

• 1/2 jalapeno

•   1/4 medium shallot

• 1/8 teaspoon cumin

• 1 tablespoon lime juice

• 1 clove of garlic finely minced

• 3 tablespoon of avocado oil

 Preparation:

1. Cut and remove the pits from the peaches , brush with a little vegetable oil .

2. Place them face down on the grill/ flat top or fry pan for about 15 minutes . You want to see a little char or discoloration which gives a lovely smoky taste.

3. Remove from heat, cool  and cut into pieces or you can place in a mini chopper.

4. In a bowl put in the oil, garlic, cumin and lime juice and whisk together.

5.  Then add in shallot, garlic and cilantro to the oil mixture along with the peaches.

6.  Add salt and black pepper to your taste.

 Serving Suggestions:

•  Topping for Grilled pork , grilled mild white fish or chicken

• Topping for grilled hot dogs e.g. Chicken and apple

• Dip for corn or tortilla chips