- Peach Apricot Salsa (makes 1.5 cups)
- This dish is really a cross between a chutney and a salsa. You can make it entirely from peaches or apricots- whatever is available. fresh apricots tend to need more added sweetness while cooking so adjust accordingly with a little extra honey. It’s good with cheese and crackers, yum with tortilla chips or on tacos and great with roasted meat and grilled fish. I use various red chilli pastes depending on what’s available – sriracha, habanero, sambal olek, tabasco original even the little containers of chilli sauce that come with Chinese take out!
- 16 sweet and ripe peaches or 3 dozen fresh apricots, pitted, peeled and finely chopped (you can leave the peel on if you prefer)
- 5 cups apple juice
- 1 tbsp of orange zest
- 2 tbsp quality red chilli paste or to taste
- 1 tsp of red wine vinegar
- 3 tbsp chopped green onion bulbs
- 2 tbsp chopped coriander leaves
- Salt and honey to taste
- 1. Cook the apple juice, vinegar, chilli paste, zest and peaches or apricots in a pot over a low flame until soft and sticky but still chunky.
- 2. Remove from the flame and cool.
- 3. Adjust salt, sweet, sour and spiciness by adding vinegar, honey or chilli paste to suit your taste. If your peaches weren’t sweet to begin with you will probably need more honey.
- 4. Stir in onions and cilantro. Serve cold or at room temperature. Store for upto 3-4 days in an airtight container in the refrigerator.
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