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
**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
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
- Cut and remove the pits from the peaches , brush with a little vegetable oil .
- 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.
- Remove from heat, cool and cut into pieces or you can place in a mini chopper.
- In a bowl put in the oil, garlic, cumin and lime juice and whisk together.
- Then add in shallot, garlic and cilantro to the oil mixture along with the peaches.
- Add salt and black pepper to your taste.
