Some friends spoiled us the other week with a brilliant dish of mahi mahi covered in peach salsa, so I've been in the mood for it since. I decided to try a recipe for peach and avocado salsa I saw posted on Foodbuzz by TiffyC (that link will take you to the ingredients). It was good but I think I would hold the avocado next time (personal preference, not the fault of the recipe). I did a little experimentation with vinegars and the apple cider vinegar came out on top; I also tried adding chopped mint and liked the result.
Note: If I had used my head, I would have held the avocado and peach till last and chopped/mixed up all the other ingredients first to prevent mushiness with stirring (not the recipe's fault since it calls for a light hand, but I was playing with flavors -- in any case I think it makes most sense to add the peach and avocado last, lightly mix, then chill).
I ended up deciding that my own inclination pointed towards the more fruity recipe our friend Caroline used and was kind enough to share with me:
2 large ripe peaches, finely diced
2 tbsp jalapeno pepper, seeded and minced
1/2 cup red onion, diced
1/4 cup cilantro, coarsely chopped
1 large navel orange, supremed with juice
2 tbsp white wine vinegar
1/2 cup extra virgin olive oil
kosher salt to taste
freshly ground black pepper to taste
2 comments:
I like the interplay of peaches, heat and herbs. I need to get more adventurous with fruit and savory. What did you serve the salsa with?
I actually just ate the salsa with tortilla chips and a beer. The second recipe, with the navel orange, we had had with mahi mahi and it was fantastic.
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