Okanagan Peach Basil Salsa, by Fraiche Nutrition
Ingredients
- 8 peaches
- 1 jalapeño *
- 1 tbsp. honey
- 1 tsp. Maldon sea salt
- 1/3 cup chopped basil
- 1/2 red onion (1/2 cup), finely diced
- Juice of 1 lime
- 2 tbsp. olive oil
- 1 clove garlic crushed
- *if you don’t want the salsa too spicy you can use ½ of the jalapeño, or omit it all together
Directions
- Bring a large pot of water to a boil on the stove. Place the peaches in the boiling water for 4 minutes: remove from the heat and run the peaches under cold water.
- Once the peaches are cool enough to handle, peel the peaches using a small paring knife. Cut the peaches in half, remove the stone, and dice into small pieces. Place the diced peaches (and any juice) in a medium sized bowl.
- Cut the jalapeño in half and remove the seeds and membranes (white part). Using a sharp chef’s knife, finely dice the jalapeño. Add it to the peaches along with the remaining ingredients. Stir well and refrigerate until ready to serve!
Recipe & images courtesy of www.fraichenutrition.com
