Description
Fresh Peach Salsa combines ripe peaches, shallot, cilantro, lime, cumin, and dried chilies for a sweet, tangy, spicy summer condiment perfect with chicken, pork, fish, cheese, and tacos or our bonus recipe: our Spicy Tuna Melt.
Ingredients
Units
Scale
- Peach Salsa
- 3 ripe peaches, finely diced
- 1 small shallot, finely minced
- 1 teaspoon dried chilies, finely crushed
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 2 limes
- Zest of 1/2 lime
- 1/2 teaspoon kosher salt
- Spicy Tuna Melt
- 1 can tuna, drained
- 2 green onions, thinly sliced
- 1/4 cup roasted red pepper, finely chopped
- 2 tablespoons mayonnaise
- 1-2 teaspoons sambal oelek
- 4 slices sourdough or other sturdy bread
- 1/2 cup Monterey Jack cheese, grated
Instructions
- Make the Salsa: Wash and pit peaches. Cut them into small, even pieces. Add the peaches, shallot, dried chilies, cumin, cilantro, lime zest, and lime juice to a bowl. Season with salt and gently toss everything together. CHILL. Allow the salsa to sit for 10–15 minutes (minimum) before serving so the flavours can mingle. Taste and adjust the lime, chili, or salt as needed.
- Serve chilled or at cool room temperature.
- Make the Tuna Filling: Combine the drained tuna, green onion, roasted red pepper, mayonnaise, and sambal oelek. Mix gently until combined. Taste and adjust the sambal to your preferred level of heat.
- Build the Melt: Divide the tuna mixture between four slices of bread, lightly toasted. Top generously with grated Monterey Jack.
- Cook: Melt under broiler or in a 400°f (209°C) oven until good and bubbly. Cook open face until the bread is golden and crisp and the cheese is completely melted.
- Finish: Serve tuna melts on a warmed plate, hot from the oven. Spoon generous amounts of Peach Salsa over the top or serve alongside for dipping. Finish with chili crisp oil for added heat/
- The cold, fresh salsa against the hot, crispy, cheesy sandwich is the whole point.
Notes
What Kind of Chilies? This is a flexible recipe, so use what you have. Crushed dried red chili flakes work beautifully, but you could also use:
- Aleppo pepper
- Dried chile de árbol
- Crushed dried Thai chili
- Fresh jalapeño
- Dried ancho chili
- A mild chili powder
The amount is entirely up to you. I like enough chili to make itself known without turning the salsa into hot sauce. It should have flavour, not just heat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Chopping, Grilling
- Cuisine: North American
