Peach and Wild Blackberry Salsa

Name: Peach and Wild Blackberry Salsa
Prep time: 20 min
Total time: 20 min
Yield: 3 1/2 cups
Ingredients: 2 large peaches (firm and ripe, peeled, stone removed and diced into 1/2-inch pieces); 1 1/2 cups fresh wild blackberries or 1 1/2 cups regular fresh blackberries; 1/2 large sweet red pepper, seeded and diced small; 1/2 large red onion, chopped small; 2 medium jalapeno peppers, seeded and chopped very small; 2 tablespoons finely chopped fresh cilantro; 1 teaspoon ground cumin; 6 tablespoons freshly squeezed lime juice (about 3 large limes); 1/4 cup freshly squeezed orange juice; 1/4 cup liquid honey

Submitted by William Uncle Bill

"A rather different and very delightful salsa that goes well with baked or barbecued salmon. A friend of mine suggested that I try this recipe out, although I made some modifications to enhance the flavor."

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photo by Jodie K.

Ready In:: 20mins
Ingredients:: 10
Yields:: 3 1/2 cups

ingredients

2 large peaches (firm and ripe, peeled, stone removed and diced into 1/2-inch pieces)
1 ¹⁄₂ cups fresh wild blackberries or 1 1/2 cups regular fresh blackberries
¹⁄₂ large sweet red pepper, seeded and diced small
¹⁄₂ large red onion, chopped small
2 medium jalapeno peppers, seeded and chopped very small
2 tablespoons finely chopped fresh cilantro
1 teaspoon ground cumin
6 tablespoons freshly squeezed lime juice (about 3 large limes)
¹⁄₄ cup freshly squeezed orange juice
¹⁄₄ cup liquid honey

directions

Prepare peaches and place in a large mixing bowl.
Wash and pat dry blackberries and set aside.
To the mixing bowl with peaches, add sweet red pepper, red onion, Jalapeno peppers, cilantro, cumin, lime juice, orange juice and honey, mix well.
Add blackberries and fold in gently trying not to mash them.
Set mixture aside in refrigerator so that flavors will combine.
Serve with grilled fish or seafood of your choice.

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Reviews

This makes an absolutely gorgeous prsentation over salmon. Red, purple-blue, green, peach and salmon; so colorful! I didn't care for the sweetness of the orange juice and honey. Next time I will use just enough olive oil to bind the ingredients instead. This is a keeper!

sugarpea

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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