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)
- 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.
- 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.