Inspired by the beautiful Emma Galloway’s rhubarb salsa, this summer peach salsa pulls out all the stops. Making the best of the summer fruit, the peaches are sweet and balanced against the sour lime. It is a simple recipe that requires firm, slightly under ripe fruit to withstand the limey acidity. For those of you who don’t like coriander, simply swap it out for parsley or mint. Both add a beautiful twist and are equally divine.
The hardest part of this recipe is peeling the peaches. Somewhat of a messy job, it can be made a little easier by scoring the bottom of each peach with a little cross. Not too deep, but enough to pierce the skin. Then plunge them into boiling water for 10 to 20 seconds until the skin starts to curl up and away from the flesh. Drain immediately, plunge into ice laden water to stop the cooking process. Take a pairing knife and begin peeling!
Limes are extraordinarily expensive at this time of year, and I would never suggest you splash out for some at nearly $60 a kilo! However, there are some equally great alternatives that assures this recipe is much more affordable. I like the lime juice pouches, found at the seafood counter in the supermarket. At around $5 something each, they’re perfect for keeping in the fridge for a spur of the moment margarita, or adding to lovely marinades. I like this brand here, but have a look around and see what you can find.
I served this summer peach salsa for family dinner the other night; next to pulled pork and fresh tortillas. A simple and great dinner that allowed everyone to help themselves with the bbq and fridge doing most of the work. However, we have also put this delicious salsa on fish burgers; avocado on toast and even on top of spicy corn chowder. What other combinations have you found?
Ingredients
- 3x firm peaches, peeled and de-stoned
- 2x spring onions, sliced
- 2 tbsp lime juice
- 1 tbsp olive oil
- a pinch of sea salt
- 1/2 cup fresh coriander, chopped
- 1 tsp chilli flakes
Instructions
Chop the peach flesh into 1 cm cubes. Then combine them with the spring onions, lime juice and olive oil in a bowl and leave to macerate a little overnight in the fridge. The flavours will combine and become totally delicious. Before serving, bring to room temperature, stir through the coriander (or parsley or mint, whatever you're using). Top with a sprinkle of chilli flakes and serve with a big spoon.
