Peach Salsa

1. Blanch Peaches

Bring a pot of water to a boil. Carefully lower in the peaches and blanch them for 10 to 15 seconds. After blanching, immediately transfer the peaches to an ice bath or cold water to stop the cooking process. Once cooled, peel off the skin of the peaches.

2. Dice Ingredients

Dice the peeled peaches into small, uniform pieces and set aside. Finely dice half of a small red onion and a serrano or jalapeño chile, making sure to remove the seeds and veins.

3. Mix Salsa

In a mixing bowl, combine the diced peaches, onion, and chile. Squeeze the juice of one lime over the mixture. Add salt to taste and 1 to 2 tablespoons of chopped cilantro. Stir everything together until the salsa is well mixed and vibrant in color.