I’ve seen corn salsa, pineapple salsa, cucumber salsa, hot salsas, cold salsas, chunky and smooth. So if you ask me what salsa is, I’ll probably just start dancing at you instead of revealing that I’m not actually too sure of the definition. This recipe is closest to a basic cold tomato salsa but I’ve amped it up with peaches and basil.

You can leave it chunky, as I have, or blitz it with a hand-held blender for a smoother, more sauce-like situation.

INGREDIENTS

2 peaches, stones removed, roughly chopped
10 cherry tomatoes, roughly chopped
1 lime
2 tablespoons fresh basil, roughly chopped
3 splashes hot sauce
1 tablespoon agave syrup
1/4 teaspoon salt

METHOD

Place the peaches and tomatoes in a bowl, leaving behind as much juice as possible. Zest the lime straight into the bowl, then cut the lime in half and add the juice of one half. Add the basil, hot sauce and agave, season with the salt and stir together.

Recipe courtesy of Cooked.com.au.

From Top With Cinnamon by Izy Hossack.