Peach + Heirloom Tomato Salsa
Anytime I’m at a party and someone puts out a mango salsa, I am intrigued, I love mangoes, no surprise there, it’s a native fruit of India, but in a salsa? Umm, not so sure…
Fruit in a salsa took some getting used to, and since I find mangoes too sweet for a salsa unless it’s laced with habaneros I figured something less sweet might do the trick.
This peach salsa really hit a home run at the market!
The Melrose market – named after the woman who started their market, the Sally Frank’s Farmers’ Market of Melrose is situated on a small park by the Cedar Park commuter station, a great location with a lot of foot traffic.
I saw some familiar vendors from the Wakefield market but also met some new folks, and was excited to be a part of this community. Eric, the man in-charge at the Dick’s Market Garden at the end of the park was generous with all the produce that went into this salsa.
The only thing missing was a huge bag of chips!
Serves 6-8 (makes approx. 4-5 cups)
1½ large peaches
1½ large/medium heirloom tomatoes
½ red onion
½ purple pepper
1½ cups chopped cilantro
1 tsp. crushed garlic
1 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tsp. maple syrup
¼ tsp. crushed black pepper
¼+ tsp. salt
- Wash, de-seed and chop the peaches, tomatoes, pepper and onions into bite-sized pieces, you can leave the tomato seeds intact, I like to include them
- Finely chop the garlic and cilantro
- Mix all the ingredients in a large glass bowl along with the condiments, taste and adjust for salt and sweetness
- When making this at home you can add any chilies based on the heat level your family and friends will tolerate and you can replace the cider vinegar with fresh lemon juice
- Refrigerate and serve cold with your favorite dippers or over a delicate white fish for dinner