Peach and Mint Salsa

Basics | May 3, 2017 | By

This salsa is a great accompaniment to grilled pork, lamb or chicken.
Peach and Mint Salsa
Makes 2 cups
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  1. 1 large onion, finely chopped
  2. 1 tablespoon Extra Virgin Olive Oil
  3. 1 clove garlic, finely chopped
  4. 3 peaches, small dice (1/4-inch)
  5. 1/2 to 1 jalapeno, finely chopped
  6. 3 tablespoons orange juice
  7. 1 teaspoon kosher salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1 teaspoon brown sugar
  10. 1/4 cup fresh mint, chopped
  1. Place the onion in a medium saucepan with the olive oil, garlic and a 1/2 teaspoon of the salt. Heat over a medium low heat for 10 minutes until the onions are translucent. Stir a couple of times to make sure the onions don't catch on the bottom of the pan.
  2. Add the peaches to the onion mixture and cook for a further 10 minutes. Stir with a wooden spoon every few minutes to prevent the mixture from sticking to the bottom of the sauce pan.
  3. Add the jalapeno, sugar, pepper and remaining salt to the peach and onion mixture and cook for a further 10 minutes. Stir a few times to stop the mixture from catching on the bottom of the pan.
  4. Remove from the heat and allow to cool. This can be served warm, at room temperature or chilled. Just before serving, add the chopped mint to the mixture and mix well.
  5. Leftovers can be kept for up to 3 days covered in the refrigerator.