The assembled ingredients...
Peachapalooza post number two! Peach Salsa with Balsamic Vinegar. Since I had a plethora of peaches, I thought I’d whip some up into a fresh, light, tangy salsa; since I adored the flavor of the balsamic vinegar in the freezer jam I made, I decided to use that same acid in the salsa.
I made this to go on the top of a salmon dish I was working on…the salmon being coated in a brown sugar topping. Let’s just say, the salmon dish needs some more work. But the salsa was delightful! I could imagine this on just about anything, from a chip dip to chicken, pork or fish.
It’s simple…it’s fresh…it’s peaches! What more is there to say?
- 1½ cups peaches, peeled, pitted and diced
- 1 teaspoon fresh jalapeno, minced
- 1 teaspoon fresh cilantro, chopped
- 1 small shallot, minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons lime zest
- Combine all ingredients into a small bowl and stir.
Peach Salsa...
This is how I served it...atop brown sugar baked salmon, with buttered rice with toasted pine nuts and chives...
Like I said, the salmon dish needs some tweaking…but it was still good. And let me just tell you now…that rice? *ded* Beyond good!
P~
