Recipe By Chef Jalil Lindsey-Lowe
This fresh, zippy salsa is light and fruity with a kick of lime and spice. It pairs very well with grilled meat or fish. Serve with the chili-rubbed grilled pork tenderlion.
MAKES 4–6 SERVINGS
Ingredients
- 4 peaches cut and diced
- 1⁄2 bunch cilantro
- 1⁄2 bunch fresh mint
- 1⁄2 red onions, diced
- 1 lime
- 1 jalapeño, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1 pinch sea salt
Preparation
- Combine all ingredients and toss in a bowl. Chill. Serve with pork tenderloin.
Chef’s Notes:
- Any summer fruit can be used in substitute of peaches and milder chiles like Anaheim and poblano can be used in place of jalapeños