Peach Plantain Salsa
A fast and simple recipe, with only 7 ingredients and taking 15 minutes to create, this Peach Plantain Salsa is the perfect addition to a bar-b-que, roast meal, over a salad or served as zesty topper in tacos.
Peach Plantain Salsa is zesty, subtly sweet and leaves a little tang on the tongue from the lime juice and spice.
It’s peach season, I am inspired and while we are in the middle of a heat wave, I’m making meals that don’t need an oven or stove. Peach Plantain Salsa is exactly that fun and fast recipe.
We had left over salmon in the fridge and I wanted to jazz it up and add some festive flavour to it, since it was rather plain to start.
I whipped up Peach Plantain Salsa in no time and it was a huge hit. It added the zest and flavour I wanted with just enough spice to give to my daughter and I added more for the husband and I.
We paired Peach Plantain Salsa over salmon, but I could see it over roast yams or alongside jerk seasoned jack fruit. I would add this to a salad as a flavourful topper; same for tacos. It would pair well with barbecued meats and vegetables. I would add it to rice pilaf or fried rice (near the end so as not to cook the peaches). Peach Plantain Salsa would pair with Caribbean food, Mexican, Indian, Thai, Malaysian and American Bar-B-Que.
Best part is Peach Plantain Salsa fast and simple to make, without a stove.
Spicy Peach Plantain Salsa
- 1 each peach, fresh, peeled and diced
- 1 each plantain, cooked, diced
- 3 tbsp cilantro, fresh, chiffonade
- 1 tbsp lime juice
- 1 tbsp maple syrup
- ½ - 1 tsp sambal olek
- ¼ - ½ tsp sea salt, to taste
Peel your peach
- Score a shallow X on the bottom of your peach. In a bowl, that is big enough to submerge your peach, place boiling water in the bowl and carefully put you peach in (from a large spoon is a safe way) the boiling water.
- Let it sit for 5-10 seconds to soften the peel and pull the peach out of the water. When cool enough to handle, gently grab the corner of the peach skin, between your fingers or with the edge of the knife and your finger (carefully), where you scored it with the X and peel back, it should come off easily, if not, give it another few seconds in the bowl of hot water. When peach is peeled, discard the water and wash and dry the bowl.Cut the peach into ¼" cubes, place in the bowl
Prep your plantain
- Use your knife to score all the way down the peel, remove the peel and scrape off any of the peel that is not coming off freely. Place plantain on a cutting board and cut along its length. Place both halves flat side down to give them stability. Plantains can be slippery and its better to cut them with as much stability as you can provide. Cut plantains into ¼" cubes. Place in a microwavable container and cook for 1 ½ - 3 minutes (depending on your microwave)
- Add plantain to the diced peaches.
- Chiffonade cilantro and add to bowl, add lime juice, salt maple syrup and sambal olek.Stir with a spoon. Cool in the fridge and allow the flavours to marry.
- Serve over salmon, pork, chicken, jerk jack fruit, roasted yams....enjoy