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Peach Salsa with Pickled Red Onions and Serrano Chiles
This muy fuerte salsa is tangy and spicy, and it looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. As this is a pretty chunky salsa with little to no liquid, use it as a chip dip or in dishes that don't need extra moisture, like braised meats and fried fish.
If serranos are a bit too spicy for you, you can easily swap out for jalapeños, with or without seeds to adjust the heat.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef
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