From “Skinny Dips,” by Diane Morgan (Chronicle). Serve with tortilla chips, wonton crisps or poached shrimp. Makes about 3 cups.
Ingredients
Grated zest of 1 lime
1 to 2 tablespoons fresh lime juice
1 teaspoon kosher or sea salt
1/8 teaspoon freshly ground pepper
3 large, firm but ripe peaches, peeled and cut into 1/2-inch dice
1/2 cup chopped red onion
1 jalapeño chile, seeds and ribs removed, minced
1/4 cup fresh mint
Directions
In a medium bowl, whisk together the lime zest, lime juice, salt and pepper until the salt is dissolved. Add the peaches, onion, jalapeño and mint. Mix gently to combine. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
