PEACH RADISH SALSA
Tomato and chili sauce has been called salsa since the mid-16th century . In 2000, salsa surpassed ketchup as America’s favorite condiment. In fact, the study that garnered this data went even further to show that Salsa lovers may, loosely translated, be more exciting people than ketchup enthusiasts. They tended to be more extroverted, sociable, competitive and athletic; in short, risk takers. So, naturally, I’m making a salsa.
Sometime in recent history, somebody decided that salsa could stretch beyond tomatoes. Good for them. And, good for us. The peaches here can be substituted with any pitted fruit (mangoes, apricots, plums, nectarines) and be just as delicious and versatile.
I served this particular salsa with some fish tacos that I made, but I can almost taste how great it would be with grilled shrimp or jerk chicken. Oooo, I’m gonna write that down…
Peach Radish Salsa
3 ripe peaches, diced
2-3 red radishes, diced
1/2 red onion, diced
1 Serrano chili, finely diced
1 tsp chili powder
handful fresh cilantro leaves, chopped
1 tbsp olive oil
1 tbsp orange juice
freshly ground black pepper
Remove the peel and pith from the lime and cut between the membranes to remove the segments. In chef-speak, this is called “supreming”. Put the supremes into a bowl and squeeze over the juice from what’s left of the lime. Add the remaining ingredients and mix. Season with salt and pepper and refrigerate until ready to use.