10-12 strawberries, diced
1/4 small cantaloupe, diced
1 large peach, diced
1/2 large onion, diced
1-2 jalapeños or garden salsa peppers, diced
Juice of half a lime
12 mint leaves, chopped fine
Salt and pepper to taste
Combine all ingredients in a mixing bowl and toss to combine. Let sit out for an hour or refrigerate overnight to allow flavors to blend. Serve as a dip with sweet or savory chips, a garnish on sandwiches and wraps, or an accompaniment to grilled chicken, pork or fish.
- Experiment by swapping out different kinds of fruits depending on what’s in season. Apricots, plums and all sorts of berries will work and provide very different, and delicious, taste profiles.
- You can regulate the amount of heat by replacing some or all of the hot pepper with diced sweet green pepper.
- Always use gloves when working with hot peppers and remember that the more seeds you incorporate in your dish, the spicier it will be.
- You can also change the character of the salsa by varying the herbs you use. Try cilantro instead of mint for a more Tex-Mex vibe or basil and a tablespoon of balsamic vinegar instead of lime juice for an Italian taste. Parsley, chives and dill also work well with fruit combinations.