Peach Salsa

Recipe By Chef Jalil Lindsey-Lowe

This fresh, zippy salsa is light and fruity with a kick of lime and spice. It pairs very well with grilled meat or fish. Serve with the chili-rubbed grilled pork tenderlion.



  •  4 peaches cut and diced
  • 1⁄2 bunch cilantro
  • 1⁄2 bunch fresh mint
  • 1⁄2 red onions, diced
  • 1 lime
  • 1 jalapeño, diced
  • 1 red bell pepper, diced 
  • 1 tablespoon olive oil
  • 1 pinch sea salt


  • Combine all ingredients and toss in a bowl. Chill. Serve with pork tenderloin.

Chef’s Notes:

  • Any summer fruit can be used in substitute of peaches and milder chiles like Anaheim and poblano can be used in place of jalapeños