My taste buds were in a desperate need of some bursting summer flavors on this yet another unbearably cold weekend. Plus, I was dreaming of making this salsa for weeks now and, fortunately for me, it happened that Whole Foods finally had peaches. Thank you, my beloved California for such timely present.
I first started making this salsa during past summer. It went perfectly with any type of grilled meat or fish and was very often a substitute of a side dish. You cannot go wrong with a salad-for-side option, right?
Two days ago it was my meal. No, I’m not suggesting that it’s filling enough to be a meal, but it’s all I wanted to eat non-stop.
If you haven’t tried a cubanelle pepper before, here is your golden opportunity. It has a thinner flesh than bell pepper, therefore has a more pleasant bite to it. It also has a very mild kick to it in terms of spiciness – just enough to excite your taste buds, but without burning.
- 2 large peaches, cubed
- 2 cubanelle peppers, topped, seeded and diced
- 1 1/2 dry pint grape tomatoes, halved
- 1 red onion, finely chopped
- 1 mango, cubed
- 1/3 cup cilantro, finely chopped
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1 teaspoons sea salt
Toss all ingredients together in a large bowl. Taste and adjust the seasoning if necessary, adding more salt or lime juice. Can be served right away, or refrigerated for a half an hour before serving.