Preparation time 10 mins, plus resting
This salsa is great with cold Christmas ham, or with prawns or barbequed or grilled fish. Experiment with different flavours and herbs, swap the mint for basil, or add two tomatoes such as rosa bruno chopped into 2cm cubes.
3 cups yellow peaches, chopped into 2cm cubes (approx 6 peaches)
1/2 red onion finely diced
Juice of one lime
2 tspn finely diced long red chilli, seeds removed
½ tsp brown sugar
2 1/2 tbspns cider vinegar, we suggest Bragg Organic Apple Cider Vinegar (stocked at Wiffens)
2 tbspns finely chopped mint
1 tspn finely grated ginger
large pinch salt
Mix all ingrediants together gently, leave for flavours to develop for at least 20 mins at room temperature and up to 4 hours in the refrigerator. After resting taste and adjust seasoning.