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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Monday, September 9, 2013

Fresh Fruit Salsa

Today I am thinking fresh fruit salsas. Yep, that's it. Summertime, a long weekend and fresh fruit salsa to go on top of barbecued chicken, pork or salmon! Sounds good to me too.

The fruit you will want to buy or pick could be peaches, apricots, mangoes, nectarines, or plums. Any type fruit with a juicy, tender interior. This is a FRESH salsa so no cooking required AND no refrigeration. You can, of course, if you want, heat it up just for something a little different, but that will be your choice.

Start with 2 large peaches (not canned – but you may use unsweetened frozen if you must). Peel them and remove the seed. Dice the flesh into very small cubes. Make sure to catch all the juice dripping from them.

You will also need 1 very thin slice of purple onion diced very tiny, 1 tablespoon jalapeño or serrano chiles very finely diced, 2 tablespoons white wine vinegar or champagne vinegar, and 1 tablespoon finely minced cilantro leaves. Toss them all together and let it sit in a bowl at room temperature.

Any of the above mentioned fruits can be used for this salsa, you can even combine varieties.

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