A sweet and spicy salsa adds dimension to any meal. This Avocado Peach Salsa compliments salmon and other seafood as well as chicken very well.
With summer light fare and lots of outdoor eating, this seasonal Avocado Peach Salsa is a treat to look forward to each season.
Salsa is the Spanish word for sauce and is defined as any sauce with a tomato base. There are many variations to salsa.
I choose to add the fermented pickle to give it a little kick and to help preserve it in the refrigerator. The avocado doesn’t last too long but with the pickle brine it will stay fresh a full day or two (if it lasts that long).
For guests, you could make it in the morning and it will still look fresh hours later.
Avocado Peach Salsa
- 2 ripe avocado
- 2 ripe fresh peaches or nectarines (organic if possible)
- 2 medium fresh tomatoes
- 1 large traditionally fermented pickle + brine (optional)
- 2 Tbsp fresh lemon or lime juice
- 4 stalks scallion minced
- 1 small onion minced
- 2 large cloves garlic minced
- 3 Tbsp cilantro or parsley
- salt and pepper to taste (where to buy salt and spices)
- Split the avocado in half and scoop out the meat, reserving the pits
- Slice into small chunks
- Chop the tomato into small chunks
- Skin the peach, split it and chop into small chunks
- Place all three ingredients into a large mixing bowl
- Add the minced scallion, onion and garlic
- Add the chopped pickle if using — I like the added taste, but others did not so I make this optional
- Add about 1/4 cup pickle brine (this will help to keep it fresh)
- Add the fresh lemon or lime juice (this also helps to keep it fresh)
- Add the 2 pits from the avocados (this will also help to keep it fresh) — remove before serving
- Add cilantro or parsley and salt and pepper to taste
- Mix well and place in the ball jar and refrigerate
- Use within one to two days
Prep Time: 15 minutes
Yield: About a quart
For more delicious avocado recipes click here and here.