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Snacks & Sides · Recipe No. 168

Peach and Grape Salsa for Fish and Meat

A fresh peach and grape salsa with mint, ginger and jalapeños. It's great with steamed fish, poultry, pork or cheese.

1 min read

The market is full of fruit you just can't resist right now. Nectarines, peaches, plums, apricots and so many others. All that's left to do is buy them and eat them in every possible combination.

A while ago this salsa landed on my table next to steamed fish. I really loved the combination! This salsa goes well not only with fish, but also with poultry and pork. It's also great with, for example, firm cheese.

fish with peach and grape salsa

The recipe for the peach salsa comes from Simplyrecipes.com. I added the grapes myself.

Ingredients:

(about 2 cups)

  • 4 ripe peaches
  • a handful of green grapes
  • 2-3 tbsp chopped shallots or onion
  • 2-3 jalapeño peppers
  • lemon or lime juice
  • 2 tbsp chopped mint leaves
  • 2 tbsp grated ginger
  • 1 tsp sugar
  • salt and pepper to taste

Chop the peaches (you can leave the skin on, but if it's tough, it's better to peel them). Cut the grapes in half or into quarters.

Put the peaches, grapes, shallots and jalapeños together in a bowl, add the remaining ingredients and blend very gently with a blender (pulse once or twice). The salsa shouldn't be blended into a "mush". The ingredients should just be a little smaller so they combine well with each other. After blending lightly, cover the salsa and let it sit for about an hour so the flavors can develop. After that, it's ready to serve.

Enjoy!