Anyone who lives in the Okanagan knows that there’s a sweet spot in the middle of summer where cherry and peach season overlap. It’s the definition of PURE HEAVEN! It’s as though Mother Nature had a burst of generosity and decided to completely spoil us rotten for a few weeks. Enter this Cherry Peach Salsa.
I wrestle with big decisions these days such as which fruit to call my favourite, peaches or cherries? I know, zero sympathy, right? Both taste like candy (but so much better) and are packed with vitamin C, fibre and potassium. Not one to discriminate, I decided to play Switzerland and create a dish that uses both of them. Problem solved!
I grew up thinking that the only salsa that existed was the bland stuff that you get out of a jar on the store shelf. Fast-forward to adulthood and I clearly remember the day when my friends invited me over for dinner and served fresh homemade salsa with chips. My mind was blown! I haven’t bought a jar of salsa since, I had no clue it was THAT easy it was to make the most delicious salsa out of just a few ingredients!
This salsa is awesome served with tortilla chips but is also awesome spooned over grilled chicken or fish for a beautiful and delicious summery main dish. Or how about using it to top grilled slices of baguette rubbed spread with local goat cheese? The possibilities are endless!
Cherry Peach Salsa
This Okanagan inspired salsa is sweet and a bit spicy and the very best thing to spoon over tortilla chips or some grilled chicken or fish in the summer!
- 1 ½ cups pitted diced cherries
- 1 ½ cups peeled diced fresh peaches
- ¼ cup finely diced red onion
- 1-2 teaspoon minced jalapeno pepper (depending on how spicy you like it)
- 1 tablespoon fresh lime juice
- 1/3 cup chopped loosely packed cilantro
- 1 tablespoon extra virgin olive oil
- sea salt to taste
- Combine all of the ingredients together in a medium bowl and stir to combine. Refrigerate until ready to serve.
A BIG thank you to my friends at BC Tree Fruits who sponsored this post!