Jul 25, 2008
Here's another great, summery salsa.
Peach and Blackberry
Salsa
Serves 4
This salsa, invented by my wife, Kate, is something you should try
only when these fruits are at their peak, which on the west coast
of Canada is in August but should be around now in many parts of
the continent. Paired with planked chicken, it’s a mind-blower.
4 peaches, peeled and diced, not too small
1 cup|250 mL fresh blackberries,
washed and picked over
1/4 cup|50 mL red onion, diced
1/2 fresh green jalapeño or other hot pepper,
seeded and minced
juice of 2 limes
salt and freshly ground black pepper
In a bowl, combine all the ingredients. Let the salsa stand,
covered, in the fridge for about an hour.