- 8-10 peaches and/or plums and/or nectarine (peeled, if desired)
- ¼ cup fresh cilantro, chopped
- ¼ medium red onion, minced
- 3 scallions, chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 lime, zest only
- salt and pepper, to taste
- 2 dashes Tabasco sauce (optional)
- Peel and remove the pits off the fruit. Cut into small (¼”- ½”) pieces and set aside.
- Combine all of the remaining ingredients with the fruit
- Adjust the flavor with salt, pepper, and Tabasco, if desired.
Makes approximately one quart. NOTES:
- This salsa is terrific even if you don’t have the time to chill it.
- To clean the cilantro, place it (still bound by its string or twist-tie) in a bowl of water, with the leaves facing down, for 10 minutes. Remove the cilantro from the water. If there’s a lot of dirt in the bottom of the bowl, repeat this until there’s no dirt left. Sometimes one time will do this. Sometimes, a few more. If you don’t do this, you’ll have grit and dirt in your salsa.