Sunday, 24 July 2011

Peach salsa (3 colours)

This summer salsa is great served over tuna steaks.

Frozen peach slices - 400 g pack, defrosted
Tomatoes - 3 large, chopped
Red pepper - 1, chopped
Chilli pepper - 1, finely chopped
Spring onions - 4, thinly sliced
Lime juice - 2 tbsp
Pure orange juice - 1 tbsp

1) Combine all ingredients in a bowl and leave for a couple of hours with a plate on top to warm to room temperature. Serves 6.


  1. I can vouch for this recipe. It really was fantastic with freshly cooked tuna. Thanks again for the excellent meal!

  2. Thanks Mark. Thinking about it that was probably the first time I've ever cooked for you. Let's hope it's not another 15 years before I do it again!!

  3. Yeah, I think you are probably right. Everytime we visited you in York I think we went out for lunch. Hopefully we'll get down to see you in Exeter before another 15 years pass!