We had this peach salsa with grilled salmon and brown rice pilaf, both of which are standouts on their own. However, when combined with the peach salsa, the salsa made the salmon and pilaf even more interesting. The ginger-peach salsa raises the bar for this particular dinner that has been a favorite of ours for years. (Find the recipes for grilled salmon and brown rice pilaf.)
When you source peaches for this salsa, find peaches that are fully ripe but not mushy, loaded with flavor, and as free-stoned as possible. On a free stone peach, the flesh will easily come off the pit, making more clean slices of peach for your salsa.
We purchased these peaches from a local farmer who told me apologetically that the peaches were a bit too ripe. I walked away with a great bargain and drove them straight home to peel, slice and freeze the most ripe ones for fruit smoothies. The aroma was heavenly. The few peaches that were still a bit firm became this incredible salsa.
Salsas usually have their ingredients finely chopped. In this case I chose to keep the vegetables in larger pieces and in differing shapes. I had a bag of tiny red onions from a roadside stand that were simply too cute to mince. I sliced them in thin rounds, separating the rings. I sliced the banana pepper into thin slivers and the peaches into half-inch cubes. The differing colors and textures added great visual appeal.
Serve with grilled fish or chicken. For a vegetarian option, this salsa is excellent with a pilaf.
It is best to serve this peach salsa the day it is prepared. The flavor of this salsa is still great the next day, but the colors and textures begin to wane.
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