I’m from the south where, yes! Mint! and Peaches! Check out this yummy recipe that combines them both for a refreshing salsa. Also, there’s rum – but Roberta had me at mint and peaches. If you enjoy this dish, make sure you check out Roberta Roberti’s cookbook, Vegetarian Italian
If you’ve ever planted a little mint in your garden, you probably started out with one lovely little plant and ended up with a mint farm. You know what I’m talking about. Mint is one of those herbs that proliferate wildly, all their own with very little work on your part.
My mint comes up year after year, and so lushly that I don’t know what to do with it all. There are only so many mojitos one can make (although, I’m sure some would argue that point with me), and you can’t put too much mint in any one dish because it easily can become overpowering.
So, one summer, it was nearing the end of the season, by which time my mint was completely out of control, and I was looking for a way to use it up, as well as make the most of the remaining summer fruits. I came up with this salsa.
I was inspired by a peach salsa I bought at a farmer’s market in Virginia during a road trip. My traveling companion and I pulled over to this farmer’s market, where they had their own jarred products. It was mid-summer, and we had been pulling over at farmer’s markets all along the Eastern seaboard on our way up from Florida to New York. By Virginia, the coolers were stuffed and my pockets were running dry. But this farmer’s market had such wonderful products, I had to buy a little something.
It was difficult choosing what I wanted, but I finally settled for a couple of things, including a delicious peach salsa. I set out to replicate it and made a few modifications to make it a little less sweet and a bit spicier. I also added the mint because a) I had such an abundance of it, and 2) I thought it would go well with the fruit. It did. It’s savory, sweet, a bit spicy, and utterly delicious. It’s very simple and perfect for summer picnics or barbecues. It also makes a great condiment for grilled veggies, chicken, or fish. You can substitute the peach with nectarines, plums, or apricots, but I find that peach works the best. It has the right flavor and texture to complement the other ingredients.
I hope you give this recipe a try and enjoy it as much as I do. And feel free to drop me a note about it at the original blog post , or at any of my social networking places. If you like what you see, you might want to check out my cookbook, Vegetarian Italian: Traditions, Volume 1. I will have more cookbooks available in the coming months, so I’d love to connect with you to keep you posted.
Minty Peach Salsa Recipe
Makes about 2 ½ cups.
2 cups chopped peaches
1/3 cup chopped shallot or finely chopped Vidalia onion
¾ cup chopped red pepper
1 small jalapeno, minced
2 tablespoons minced mint
1 tablespoon apple cider vinegar
½ teaspoon sea salt
½ teaspoon sugar
½ teaspoon garlic powder
½ teaspoon chili powder
2 teaspoons spiced rum (optional)
- Combine all ingredients in a medium bowl. Refrigerate for an hour before serving to allow the flavors to blend.
- Taste for seasoning and adjust, if necessary, before serving. Serve with tortilla or pita chips, or as a condiment to grilled proteins or vegetables.
This recipe originally appeared on MizChef.com
When Roberta Roberti first gave up meat, she discovered that she didn’t know how to prepare vegetarian meals that were fulfilling and nutritious. While there were plenty of vegetarian cookbooks out there, they didn’t reflect the flavors and techniques she’d grown up with, so she decided to write her own. She wanted to create authentic Italian meals that were meatless and satisfying, and that meant rethinking her favorite recipes from her family and her Italian heritage. Vegetarian Italian: Traditions offers a variety of recipes that range from simple and rustic to nuanced and elegant. So take your senses on a journey of classic and ancient culinary delights as Roberta shares with you the precious offerings of her family and Italian culture.
Where to Buy Vegetarian Italian
Roberta’s passion for writing has been with her since elementary school, but her passion for food and cooking is a family trait. She got her basic culinary skills from her mother and taught herself the rest. She launched her own personal chef service, called A Whisk In Time, in 2002, and began a brand new journey in cooking. Since then, Roberta has graduated from the Chef Training Program at the Natural Gourmet Institute for Health & Culinary Arts, won a James Beard Scholarship, and had a blast doing her internship at the James Beard House.
Her cookbook, Vegetarian Italian: Traditions, Volume 1, is currently available from all online retailers. Volume 2 will be available in the coming months, as will her second cookbook, World Party. Roberta is also a fiction writer and has published a novel, novella, and numerous short stories, and has co-edited several anthologies under a pseudonym.
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