This has been around our table for a while now – possibly in the double digit years. Cribbed from a few other recipes and developed over time, it’s now a wonderful addition to nachos, plain tortilla chips, fish, salads and, well, summer.
And it couldn’t be easier.
For a mediums sized bowl you’ll need: 3 medium tomatoes, 1 medium onion, 1 peach, 1 yellow pepper, 2 Tbsp olive oil, 2 Tbsp honey, 2 Tbsp apple cider vinegar, 2 Tbsp lime juice, 1Tbsp brown sugar, 3 Tbsp tomato puree, x1 garlic clove (crushed and finely chopped).
Combine the oil, honey, vinegar, lime juice, sugar, tomato puree and crushed garlic in a jar with a tight lid by vigorously shaking it. Allow to sit while you chop the vegetables and fruit.
Roughly chop the tomatoes, onions, peach and pepper into a medium size bowl. Gently toss together using a large spoon.
Add the oil/vinegar/sugar mixture to the tomatoes and peach bowl and stir well. Allow to stand for 15 mins (eat fresh!) or even overnight in a closed contained in the fridge to completely infuse.