Break out the primary colors with this simple but delicious fruity salsa – it’s a great way to appreciate the fresh fruits and herbs of the season. Finely-chopped red onion adds just a little bit of bite to contrast with the fruit, and you can throw in a jalapeño for extra heat, or just leave it if you prefer your salsa a little milder.
You can also replace the peach juice with any kind of fresh fruit juice if you don’t have peach. You also don’t have to use the pomegranate if you can’t find one or if it’s just not in your budget; the extra flavor is nice, but the salsa is still tasty without it.
This salsa would be good over just about anything, from grilled fish to pork chops to chicken breast. Some ideas…
- Instead of making a lettuce bun for your burger, just cover it with a pile of salsa.
- Instead of the avocado salad for this sirloin steak, give it some salsa instead.
- Here’s a fish recipe that would be just as good with the original salsa swapped out for this one.
You could also serve it with just about anything else; you don’t necessarily have to use a special recipe. Have fun with it: it’s a flavor-packed addition to your rotation of toppings, and an easy way to pep up almost anything.
Blueberry-Peach Salsa Recipe
Protein: 2g / %
Carbs: 41g / %
Fat: 0g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 peaches, peeled and diced;
- 8 oz. blueberries;
- ½ cup pomegranate seeds; (optional)
- 1 red onion, minced;
- 1 garlic clove, minced;
- 1 jalapeño pepper, minced; (optional)
- 2 tbsp. fresh basil, minced;
- 2 tbsp. fresh chives, minced;
- 3 tbsp. fresh lime juice;
- ¼ cup fresh peach juice;
- Sea salt and freshly ground black pepper;
- In a bowl, combine the lime juice, peach juice, garlic, and season with salt and pepper to taste.
- Combine all the remaining ingredients in another bowl.
- Pour the lime juice mixture over the peach salsa, give everything a good stir, and refrigerate.