Recipe: Peach Radish Salsa

PEACH RADISH SALSA

"This is a perfect match for spicy barbecued pork chops or tenderloin."

3 ripe peaches, pitted and diced into 1/2-inch pieces
1/2 small red onion, diced fine
1/2 cups sliced red or pink radishes
1/2 mild green chile, such as poblano, diced fine
2 tablespoons lime juice
2 tablespoon extra virgin olive oil
A good pinch minced cilantro or basil leaves (plus whole leaves for garnish)
Salt and pepper (to taste)

Fold all the salsa ingredients together in a bowl and let mellow at room temperature for an hour or so. Try not to refrigerate the salsa, this causes the fruit to "weep" or juice too much, but any unused portion does need refrigeration.

Makes about 3 cups
Source: Sparks in the Kitchen by Katy Sparks