Stone Fruit Salsa

8-10 peaches and/or plums and/or nectarines (peeled, if desired)

¼ cup fresh cilantro, chopped

¼ medium red onion, minced

3 scallions, chopped

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 lime, zest only

salt and pepper to taste

2 dashes of Tabasco sauce (optional)

  1. Peel and remove the pits off the fruit. Cut into small (¼”- ½”) pieces and set aside.
  2. Combine all of the remaining ingredients with the fruit
  3. 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.