peach fennel salsa
Peaches are in abundance at the farmers market during the summer months. It just so happens that this salsa goes so well with a summer grill-out, especially grilled chicken salad. Fresh peaches are the best but, you can also use canned peaches. Make sure to drain all of the syrup. try this with grilled pork tenderloin too.
►
yield
serving(s)
prep time
40 Min
method
Refrigerate/Freeze
Ingredients For peach fennel salsa
-
1/2 cdiced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
-
2 cpeeled and diced peaches (about 4 large peaches)
-
1 cdiced roasted red bell pepper
-
1/2 cdiced red onion
-
4 tsproasted garlic oil
-
1/8 tspsea salt
-
1/8 tspfreshly ground black pepper
- ROASTED GARLIC OIL
-
1 colive oil
-
14 clovegarlic, peeled
How To Make peach fennel salsa
-
1For the garlic oil: This is another staple in my pantry, roasted garlic puree is the end result.
-
2Simmer 14 cloves of garlic in 1 cup of olive oil in a saucepan for about 20 minutes, or until the garlic is golden brown.
-
3Strain the oil and place in a small mason jar, reserving the garlic, I use it for sautés, salad dressings and marinades.
-
4Puree the garlic in a food processor until it form a smooth paste.
-
5Refrigerate for up to 2 weeks.
-
6For the Salsa: Combine the peaches, fennel, bell peppers, onion, garlic oil, salt and pepper in a large bowl.
-
7Refrigerate in an airtight container for at least 30 minutes.
-
8the salsa can be kept in the refrigerator for up to 2 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT