Bright peach, jalapeño and cilantro salsa tossed with lime — a quick, refreshing topper for grilled fish or tacos.
# What You'll Need:
→ Salsa
01 - 2 ripe peaches, peeled if desired and diced
02 - 1 medium tomato, diced
03 - 1 jalapeño pepper, seeds removed for milder heat and finely chopped
04 - 1/4 small red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 tablespoon fresh lime juice
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon honey or agave syrup (optional)
→ To Serve
10 - Grilled firm white fish fillets, 4 portions (cod, halibut or similar), optional
# How To Make It:
01 - Wash the peaches, tomato, jalapeño and cilantro. Dice the peaches and tomato into roughly uniform small cubes; seed and finely chop the jalapeño to control heat; finely dice the red onion.
02 - Place the diced peaches, tomato, chopped jalapeño, red onion and cilantro in a medium mixing bowl.
03 - Add the lime juice, sea salt, black pepper and, if using, the honey or agave. Gently fold the ingredients with a spoon until evenly coated.
04 - Taste and adjust salt, pepper or lime juice as needed to balance sweet, acid and heat.
05 - Let the mixture sit at room temperature for 5 to 10 minutes to marry the flavors; alternatively, chill for 30 minutes for a cooler finish.
06 - Spoon the salsa over freshly grilled fish fillets or offer it alongside as a bright, sweet‑and‑spicy accompaniment.
