Is there anything better than a big, ripe, juicy peach on a summer afternoon? We sure don’t think so! So with that on the brain, we were looking for a way to add even more jazz to the Epic Fish Tacos. Needless to say, an amazing batch of peach salsa was whipped up as an impromptu topping…what a game changer! It was easy as can be, and literally tastes good on everything from tacos to nachos to salads to meat.
| Prep Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
cup
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Ingredients
- 1/2 Pound tomato diced
- 1/2 Medium bell pepper finely diced
- 1/2 Medium onion finely diced
- 1 jalepeno seeded and finely chopped
- 1 Pound peach or can sub mango. pitted and diced into medium sized chunks
- 1 Medium avocado cut into medium chunks
- 1/4 Cup cilantro finely chopped
- 1 Tbsp lime juice
- 3/4 tsp sea salt
- 1/8 tsp black pepper
Ingredients
|
Instructions
- Chop tomatoes and toss them into a large bowl
- Finely seed and chop bell pepper, jalapenos, and onion, and add to the tomatoes.
- Dice the peaches into medium size chunks – larger than the vegetables, so that they can be the star. No need to remove the skin!
- Do the same to the avocado by cutting it in half, removing the pit, cutting into a grid and scooping with a spoon.
- Add chopped cilantro, lime juice, cilantro, salt and pepper to taste. Fold everything together and let it sit to marinate for at least 20 minutes before digging that spoon in and serving.
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