This makes a delicious side salad to accompany something from the grill or you can try it with cumin spiced black beans and tortilla chips!
Ingredients
4 peaches or nectarines or a combination of both
2 medium tomatoes diced, or a pint of cherry tomatoes halved
1 red pepper
diced 1/2 jalapeno pepper, deseeded and minced
3 ounces Kalamata olives, pitted and quartered
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Juice of one lime
Coarse sea salt to taste
Preparation
In a dry skillet warmed over medium to high heat, char the peach and nectarine skin lightly. Remove the fruit from the heat and allow it to cool. When it is cool enough to handle, remove the pit and cut into a 1- inch dice.
In a medium bowl, combine all the ingredients and mix well. Allow the salsa to sit for an hour before serving so the flavors can mingle.
