Peachy Salsa

Fresh peaches and tomatoes pulsed together with cilantro, garlic, balsamic vinegar, and a pinch of cayenne. This salsa blurs the line between fruit salsa and pasta sauce, because it works brilliantly as both.

The peaches bring natural sweetness that the balsamic vinegar deepens into something richer and more complex. A teaspoon of lemon juice keeps the fruit bright and prevents browning. Just a few seconds in the food processor, not a full puree. You want it chunky enough to see distinct pieces of peach and tomato.

Toss it over hot, fresh pasta straight from the blender and the warmth opens up all the flavors. Or chill it and serve with tortilla chips as a summer salsa.

Chef Tips

• Use ripe, fragrant peaches. Hard, unripe peaches won’t break down properly and lack the sweetness this salsa needs.
• Pulse, don’t blend. A few seconds is all it takes. Over-processing turns it into a smoothie.
• Taste before serving and adjust the cayenne. The peaches can handle more heat than you’d expect.
• Make it the same day you serve it. The peaches darken and the texture gets watery after a day in the fridge.

Variations

• Swap peaches for mango or nectarines when those are in season.
• Add a diced jalapeño instead of cayenne for fresh green heat with more texture.
• Stir in diced red onion by hand after blending for extra crunch and bite.