Peach and Strawberry Salsa

Sweet and spicy fruit salsa is a great way to take full advantage of summer produce. These two fruit salsa recipes head in different flavor directions: grilled peach and poblano salsa is sweet and smoky and strawberry and basil salsa with jalapeno is light and bright. Both have a spicy kick, as a little bit of heat is an essential contrast to the sweetness of the fruit.

Using these recipes for fruit salsa as a guide, you can experiment with almost any type of summer fruit you see at the market. The recipe equation is simple:

 Stone fruit or berries + fresh herbs + citrus juice + hot pepper

You can’t go wrong pairing your fruit salsa recipes with a bag of tortilla chips, but for a really stunning main course serve fruit salsa over grilled fish. It’s a bold, colorful meal that tastes just like summer.

 

Grilled Peach Salsa
Makes 1 1/2 cups salsa
Peach salsa

Ingredients

2 peaches (or nectarines)
1 poblano pepper (sometimes sold in grocery stores as a pasilla pepper)
2 tablespoons finely chopped cilantro
1/8 teaspoon cumin
2 tablespoons finely chopped red onion
Juice from 1 lime
Sea salt

Method

Grilled Peaches

Brush the peaches with oil. Grill over medium-high to high heat, 5 minutes on each side until the peaches are soft and have char marks. Let cool. Chop into pieces small enough to be scooped up by a chip.

Grill the pepper, 5 minutes on all sides until the skin is charred black all over. Put in a sealed bag or container, which helps steam off the skin. When cool enough to handle, rub off the black skin. Stem, seed and finely chop.

Gently mix together all ingredients. Add a few pinches of sea salt to taste.

Strawberry Jalapeno Salsa
Makes 1 1/2 cups salsa

Strawberry Salsa

Ingredients

8 ounces fresh strawberries, chopped into small pieces
1 small jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped fresh basil
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
Sea salt

Method

Gently mix all ingredients together in a bowl. Add a few pinches of sea salt to taste.

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Images: Jennifer Meier