Wanting to try something different with the salmon I was preparing and seeing ripe peaches on my counter, led me to my recipe books in search of a recipe for fruit salsa, which I have heard is a good accompaniment for fish. This recipe is adapted from Eat, Shrink and Be Merry by the Podleski sisters. The original recipe used pineapple and mango, but I substituted peaches. Also, my family is not keen on cilantro, so that was omitted.
2 cups diced fresh peach
1/4 cup each minced red onions, minced red bell pepper, and minced green bell pepper
1 Tb. freshly squeezed lime juice
1 tsp. granulated sugar
1/4 tsp. salt
Combine all salsa ingredients. Cover and refrigerate until ready to use.
Here is the meal done on the barbecue.
The salsa was delicious! My friend Doris reminded me that you can make your own cinnamon tortilla chips to use with fruit salsa. I might just do that with the leftovers.
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