The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
· 2 nice, ripe peaches (always a beautiful sight)
· 1 Fatalii pod
· 1 teaspoon sunflower oil
· 1 teaspoon fresh ginger root, finely chopped
· 1 teaspoon fresh mint leaves, chopped,
· 2 teaspoons lime juice, freshly squeezed
· A pinch of salt
Peel and core the peaches, cut them into about 1/5" cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.