This Tomato-Peach Salsa was a huge hit! We couldn't stop eating it, and it was gone in a flash. I will definitely be making this again during tomato and peach season.
Fresh Tomato and Peach Salsa
adapted from a recipe by Nicole Routhier
• 1 pound tomatoes, heirloom if possible
• 3 ripe, unpeeled peaches, cut into 1/4-inch dice
• 1/2 cup finely diced red onion
• 2 tablespoons finely shredded basil
• 1 jalapeno pepper, finely minced
• 4 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Fine sea salt to taste
• Freshly ground black pepper to taste
In a large bowl, gently toss together the diced tomatoes, peaches, red onion, basil, jalapeno, balsamic vinegar and olive oil. Add the sea salt and pepper to taste. Eat immediately.
Fresh Tomato and Peach Salsa
adapted from a recipe by Nicole Routhier
• 1 pound tomatoes, heirloom if possible
• 3 ripe, unpeeled peaches, cut into 1/4-inch dice
• 1/2 cup finely diced red onion
• 2 tablespoons finely shredded basil
• 1 jalapeno pepper, finely minced
• 4 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Fine sea salt to taste
• Freshly ground black pepper to taste
In a large bowl, gently toss together the diced tomatoes, peaches, red onion, basil, jalapeno, balsamic vinegar and olive oil. Add the sea salt and pepper to taste. Eat immediately.
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