Peach Jalapeño Salsa for Fish (Printable version)

Sweet-and-spicy peach and jalapeño salsa with lime and cilantro, perfect for spooning over grilled fish or tacos.

# What You’ll Need:

→ Salsa

01 - 2 ripe peaches, diced (about 2 cups)
02 - 1 medium tomato, diced (about 1 cup)
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 1/4 small red onion, finely diced (about 2 tablespoons)
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 - 4 grilled firm white fish fillets (optional; e.g., cod, halibut)

# Directions:

01 - Wash all produce. Pit and dice the peaches, dice the tomato, seed and finely chop the jalapeño (leave seeds for more heat as desired), and finely dice the red onion. Chop the cilantro and measure the lime juice.
02 - Place the diced peaches, tomato, chopped jalapeño, red onion and cilantro into a medium mixing bowl.
03 - Add the lime juice, sea salt, black pepper and the honey or agave if using. Use the spoon to incorporate the dressing evenly with the produce.
04 - Gently toss to combine, then taste and adjust acidity or seasoning with additional lime juice or salt to balance the sweetness and heat.
05 - Allow the mixture to rest for 5 to 10 minutes at room temperature so the flavors meld; for a colder, more refreshing result chill for 30 minutes before serving.
06 - Spoon the salsa over freshly grilled fish fillets or present it alongside as a vibrant condiment; finish with an extra sprinkle of cilantro if desired.
07 - Transfer leftovers to an airtight container and refrigerate for up to 48 hours; texture and heat intensity will mellow over time.

# Expert Advice:

01 -
  • You can whip it up in fifteen minutes, no fancy gadgets or long waits required.
  • The mingling of sweetness and heat transforms even the simplest grilled fish into something worth sharing.
02 -
  • I once tried making this with unripe peaches and the flavor fell flat—always wait for the ripest fruit.
  • Letting the salsa sit for a few minutes is not optional; the lime and salt need time to coax out every nuance.
03 -
  • To avoid watery salsa, discard excess tomato seeds before dicing.
  • Adding just a bit of honey or agave brings out the best in slightly tart peaches.
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