Christine Friesenhahn | Bandera EC
This fresh and fiery salsa is versatile. You can serve it over grilled chicken or pan-fried trout, layered with boiled shrimp and crab as a ceviche, or simply with your favorite tortilla chips.
4 large or 8 small peaches, peeled, pitted and chopped
1 pint strawberries, stemmed and chopped
1 cup minced red onion
2 fresh jalapeño peppers, stemmed, seeded and chopped
1 cup chopped cilantro
Juice of 2 limes
Juice of 1 orange
1 teaspoon salt
1 tablespoon sugar
1. Combine all ingredients in a medium bowl.
2. Allow mixture to sit 20 minutes, stirring occasionally, to allow flavors to meld before serving.
Makes about 1 quart.