I love salsa. Love, love, love. You’ll always find a jar of salsa in my refrigerator.
Salsa is really simple to make, yet it brings any dish to another level instantly. All of a sudden, a boring piece of salmon has Iron Chef status. Well, almost. But you get the point.
There’s actually so much more to the traditional tomato-based salsa. You’ve got picco de gallo (salsa fresca), guacamole, salsa verde, and mole. It all really comes down to mixing chopped vegetables, herbs, and a splash of citrus and heat.
You can change it up by adding fresh seasonal fruits. Since summer is peak season for peaches and nectarines, I decided to make a spicy peach salsa.
Peaches are full of antioxidants, potassium, vitamin A. For this recipe, it’s best to pick ripe ones. You can also use nectarines or apricots.
Ingredients for Spicy Peach Salsa
- 2 ripe peaches (or nectarines)
- 1 red bell pepper
- 1 small jalapeno
- 2 1 small lime (about 2 tablespoons)
- 2 tablespoon mint leaves
- 1/4 cup red onions
- 1/2 teaspoon sea salt
- 1 tablespoon raw honey
- black pepper, garlic salt for salmon
- 2 fillets of salmon
Season the salmon fillets with sea salt, pepper, and garlic salt. Place it on the grill and cook for 3-4 minutes on each side.
Here’s a tip to cooking the best salmon. Take the salmon off right before you think it’s done. Salmon will continue to cook once you put it on the plate. So if you want a perfect, juicy fish that is not dry, you might want to under cook it slightly.
For the salsa, chop the red onions, bell peppers, jalapenos, and peaches. Toss with the rest of the ingredients.