We are trying to eat more fish these days and I’m constantly cruising the web trying to find delicious and unique ways to present said fish. The internet has been busy with peaches recently as they are in season so I created this recipe to include them. Last week we had a grill Tilapia with quinoa tabouleh (or this one) and I wanted a little something to spice it up, so I came up with a Peach Salsa that was quite tasty so I thought I’d share it with you. I’ll leave the ingredients quantities to your own taste, after all, these recipes are meant to inspire.
Peach Salsa
Serves 4-6,
Ingredients:
- Peaches, finely diced 0.5cm or 1/4″ cubes (I left the skin on for texture, plus I always have a really hard time getting the skin off, no matter what technique I use).
- Jicama, finely diced 0.5cm or 1/4″ cubes
- Green chili peppers (seeded), finely diced 0.5cm or 1/4″ cubes
- Sweet red pepper, finely diced 0.5cm or 1/4″ cubes
- Garlic, finely minced
- Green onions, finely minced
- Thai basil, finely chopped
- Mint, finely chopped
- Cilantro, finely chopped
- Rosa’s Lime Cordial, just to wet and mix everything together
- Salt to taste
Directions:
- Combine everything in a glass bowl and refrigerate, this is much better if it can sit for an hour or so.
- Garnish with parsley, mint or Thai basil and serve on top of grilled white fish.
[…] fabulous Peachy Western Bacon Cheeseburger and Eva’s (Kitchen Inspirations) marvellous Peach Salsa reminded me to present you this simple, but highly palatable hot and sweet […]
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[…] fabulous Peachy Western Bacon Cheeseburger and Eva’s (Kitchen Inspirations) marvellous Peach Salsa reminded me to present you this simple, but highly palatable hot and sweet […]
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Mmmmm anything with peaches this time of year in a hit in my opinion. This salsa would be amazing made with fresh Ontario peaches!
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Thanks Amber, they were Ontario peaches!
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Ooh, I love a good peach salsa and what a fun idea to mix in some Lime cordial! Pretty table settings Eva.
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Thank you kindly Kelly.
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Nice to see some Jicama used as an ingredient Eva…so under utilized.
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I actually love the starchy-sweet flavour of the jicama, and the crunch is lovely too, thank you kindly.
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What a wonderful idea.. and no measuring, perfect for summer! I hadn’t thought of lime cordial, that would add the most wonderfu flavor to this salsa. Now I just need to get my hand on some more peaches!! xx
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Thank you kindly, Smidge. Aren’t those the best type of meals, no measuring?
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I love peach salsa. I highly recommend it with steak too. Sooooo good! 🙂 Happy weekend Eva!
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That’s a great idea Kristy. You too!
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Sweet and spice and everything nice! This salsa has gotta be awesome!!
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Eva, I am a real seafood hater, but there is one salmon filet recipe I, ugh, I almost enjoy. It’s this one: http://zsuzsaisinthekitchen.blogspot.ca/2011/12/orange-glazed-salmon.html
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I wish we were having peach season. I love your peach salsa and you are so right, that would go perfectly with fish or poultry. And thanks for your lovely comment on my blog. I forgot that the date recipe came from Kristy, but yes, what a great invention. My guests last night loved the dates and there were certainly no leftovers. Sorry you and JT couldn’t be with us xx
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How sweet Charlie, we were there in our thoughts! I’m going to make the dates again, well worth the extra effort from devils on horseback.
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You create the best food. I love this salsa and I’m gazing at the calendar wondering how long it will be before it’s peach season down here. It’s pretty warm today so summer IS coming. 🙂
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I’m very flattered, thank you Maureen. I have mixed feelings for your summer because then we shall be heading into our winter; winter in Toronto means -10 to -20C sometimes even colder. And then there’s the snow, sometimes 90cm of it all at once!
But the fall is quite gorgeous and I am looking forward to long walks with a warm cup of coffee in hand.
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Another elegant and tasty condiment. 🙂
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Thank you kindly Maria, it really added some great flavours to the bland tilapia.
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Love that you used Rose’s Lime Cordial instead of plain lime juice! and the variety of herbs sounds like a good mix of flavors. I like to prepare different salsas to compliment grilled meats or fish, as well as just to have with chips!
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Thanks Linda.
I like using Rosa’s because it’s got a perfect balance of sweet and sour for Asian inspired recipes; I admit it’s a bit of a short cut but when I’ve gone back to lime and honey I find I miss the flavour of Rosa’s!
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I also make a peach salsa in summer. I find it so yummy I serve salad size mounds of if with meals. Never had it with crackers. What a great excuse to eat more salsa!
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Thanks Genie, it’s quite a nice change from everyday salsa, that’s for sure.
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Peach salsa is one of my favourites! This looks so yum 😀
Cheers
Choc Chip Uru
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Thanks CCU, hope your schoolwork is going well.
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Your peach salsa sounds so good! Love it on the cracker! Fresh peaches are expensive over here, so I’m always drooling over the recipes that uses fresh peaches! For baking, I always used the canned ones. Have a great weekend, Eva!
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Thank you kindly Joyce, it was very nice and refreshing on the fish.
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I like tilapia and prepare it often — and that’s the problem. There’s nothing “special” about it. Your peach salsa, Eva, would elevate my dish, making it a bit more special. I must admit, though, I’d be so tempted to “sample” some with a spoon, every now and again. You know, just to make sure the flavors have melded together properly. 😉
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Thank you kindly.
That may have happened in my kitchen too John 😉
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This sounds lovely, Eva: nice flavors with the mint, Thai basil…
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Thank you kindly Sharyn. I’m hoping to get to developing a recipe for your friend tomorrow!
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Great photo, that single cracker with salsa on a plate. I am assuming that is one of the crackers you made.
Peach salsa sounds divine.
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Hi Norma, sadly no, it’s not a home made cracker, but we’re definitely getting into the season for having the oven on (I usually make two batches and have both ovens going for about 1 hour so it really heats up the entire house!)
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Thank you for the lovely compliment regarding the photo. I think I’ve finally found the sweet spot for pictures in my kitchen!
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Excellent idea, Eva! I’m preserving now peaches, in hot version with chili. You have reminded me I wanted to post about it. Peaches are surprisingly good with chili, aren’t they?
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Isn’t everything good with chili Sissi?
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I made some salsa with nectarine yesterday! We are on same culinary wavelengths!
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Cool Angie!
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