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SAUCE ON
pulled pork nachos • veggie wrap • chicken taquitos
Ingredients
4 yellow peaches
8 fresh basil leaves
2 jalapeños (de seed for desired heat level)
2 garlic cloves
1/2 yellow bell pepper
1/2 red bell pepper
1/2 cup cherry tomatoes
4 fresh mint leaves
1/4 red onion
1 lime juice/zest
2 tsp salt
1 tsp sugar
Preparation
1.
Pre heat grill to 400 degrees. Grill peaches for 5 minutes or until they have softened and have grill marks
2.
Into a food processor or blender put basil, red bell pepper, lime juice/zest, jalapeños, yellow bell pepper, mint, red onion and garlic. Pulse 5-10 times until all ingredients are minced
3.
Peel the skin off of the peaches. Separately, chop cherry tomatoes and peaches into small pieces.
4.
Add sugar, salt and pepper. Let sit in refrigerator for at least 4 hours or overnight.
Take it from me, don’t be afraid of the seeds! I grew up on bland cooking, so I tend to stay away from spice and heat in my own cooking. However, the sweetness in this salsa allows for more jalapeño seeds than what you may think. I used this salsa as a dip for tortilla chips, and as a topping for a veggie and chickpea wrap. Great both ways!