Fresh Chili-Fruit Salsa
A fruity salsa recipe with a spicy citrus focus, using serrano and jalapeno peppers and plenty of fresh fruit, including pear, pineapple, peach, apricots and green apple. Excellent alone or with fish.
Areyou a salsa lover? I certainly am. There are SOOO many ways to make salsa, it would be impossible to count. The only thing most salsas have in common are fresh ingredients, but imagine the sheer combination of those. That is what makes salsa so wonderful, though, right? The infinite variety of awesomeness. Like this particular iteration. Made with two kinds of chili peppers and a medley of fruit, it sings with just the right balance of spicy and sweet.
Fresh Chili-Fruit Salsa. Yes!
I made this particular dish for one of our “Dudes Wine Dinners”. Have I not spoken of this yet? A few local friends and I like to get together for dinners where each guy brings a bottle of wine or 2 along with a dish or a bite to pair with the wine. It was a white wine night, so I chose a Sauvignon Blanc and decided to pair it with seared scallops. I set up my induction tabletop cooker and my cast iron pan, ready to sear the scallops right at the bar, but I wanted something to serve as a bed for the seafood.
Considering the notes of the wine, I opted for a fruit salsa with citrus notes. Overall, it was highly complimentary, even with the spicty bite of the serrano peppers. You KNOW I love a little bit of heat in my dishes.
The scallops and the salsa were a hit with everyone, as was every OTHER dish. Lucky for me! We had some seriously great food that night. Some of my friends are DANG good cooks and it’s fun to eat great food with great wine. And great friends.
Seared sea scallops is an ideal pairing with this salsa, though you can serve it with any white fish. Just squeeze a bit more lime juice over the top and you’re golden. Alternatively, serve the salsa by itself with simple salted chips. It’s crunchy and fruity and fresh and would make for an incredibly easy appetizer or starter for any party. I hope you enjoy it!
- 1 peach peeled, pitted and diced
- 2 small apricots peeled and diced
- 1 crisp green apple stemmed, cored and diced
- 1 Bosc pear stemmed, cored and diced
- 1 cup diced pineapple
- 1 jalapeno pepper diced
- 2 serrano peppers sliced into rings
- 1 handful fresh basil chopped
- Juice from 1 large lime
- 2 tablespoons white wine vinegar
- Salt if desired
Add all of the ingredients to a bowl and mix well.
If using this as a salsa, sprinkle in a bit of salt and stir.
Refrigerate about 1 hour and enjoy.