Pick up some fresh vegetables from the local farmers market or supermarket to make this quick and easy salsa.
1 ½- teaspoons coriander seeds
4- peaches, peeled, halved, and pitted or 4 nectarines, halved and pitted
½- medium onion, peeled
2-fresh serrano peppers, stemmed and seeded, if desired*
2- fresh Fresno peppers, stemmed and seeded, if desired*
8- roma tomatoes
3-tablespoons fresh lime juice
½- teaspoon kosher salt
1. Toast coriander seeds in a small dry skillet over medium heat for 2 minutes or until fragrant. Grind in a mortar and pestle or a clean coffee or spice grinder; set aside.
2. For a charcoal or gas grill, grill the peaches, onion, serrano and Fresno peppers, and 4 of the roma tomatoes on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until they have grill marks, turning occasionally. Remove and cool. Chop and place in a medium bowl.
Halve the remaining 4 tomatoes. Coarsely shred the tomatoes using a box grater; discard tomato skin. Add tomato to mixture in bowl.
4. Finely shred 1 1/2 teaspoons peel from the oranges. Juice the oranges (1/3 cup). Add orange juice, orange peel, lime juice, coriander, and salt to mixture in bowl; toss to combine. Season with additional salt, if desired.
Servings: 5 Per serving:
Fat: 0 g
Carbohydrates: 6 g
Protein: 1 g
Fiber: 1 g