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.
prep time
40 Min
cook time
method
Refrigerate/Freeze
yield
Makes 2 1/2 Cups
Ingredients
- 1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
- 2 cups peeled and diced peaches (about 4 large peaches)
- 1 cup diced roasted red bell pepper
- 1/2 cup diced red onion
- 4 teaspoons roasted garlic oil
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- ROASTED GARLIC OIL
- 1 cup olive oil
- 14 cloves garlic, peeled
How To Make peach fennel salsa
-
Step 1For the garlic oil: This is another staple in my pantry, roasted garlic puree is the end result.
-
Step 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.
-
Step 3Strain the oil and place in a small mason jar, reserving the garlic, I use it for sautés, salad dressings and marinades.
-
Step 4Puree the garlic in a food processor until it form a smooth paste.
-
Step 5Refrigerate for up to 2 weeks.
-
Step 6For the Salsa: Combine the peaches, fennel, bell peppers, onion, garlic oil, salt and pepper in a large bowl.
-
Step 7Refrigerate in an airtight container for at least 30 minutes.
-
Step 8the salsa can be kept in the refrigerator for up to 2 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes