This versatile salsa is equally delicious made with fresh nectarines. You'll need a 4- to 5-inch-long piece of ginger (about 1 inch thick) to get 2 Tbsp. of grated ginger.
1 large sweet onion, chopped
1 jalapeño pepper, seeded and minced
1/4 cup sugar
2 tablespoons grated fresh ginger
2 tablespoons olive oil
6 large firm peaches, peeled and chopped
1/4 cup fresh lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
How to Make It
Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.
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