Tomato, Peach and Red Onion Salsa
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in ¼-inch dice
- 2 or 3ripe, unpeeled peaches, in ¼-inch dice (to make 1 cup)
- ½cup finely diced red onion
- 2tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket)
- ½jalapeno pepper, minced
- 4teaspoons balsamic vinegar
- ¼cup plus ⅓ cup extra-virgin olive oil
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1½teaspoons minced garlic
- 1long baguette
- 2cups sunflower sprouts
- Coarse kosher salt to taste
Nutritional analysis per serving (16 servings)
137 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and ¼ cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
- Step 2
Mix the remaining ⅓ cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24½-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.
Private Notes
Comments
Made this for fish tacos it was excellent
My wife and I liked this, but there’s too much balsamic for my taste. Next time I’ll probably use half the amount called for.
I made this to go with tacos carnitas, and it was the perfect compliment to the garlicky pork, quest fresco, and corn tortillas. I upped the jalapeño to a whole one, but it could've used more heat so next time I will use two whole jalaps. Since I was not doing the baguette, I added the minced garlic to the salsa. I'll make this again and again as long as peaches and tomatoes are in season.
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