I threw in a few Hungarian peppers that I picked up at the market and one jalapeño from my CSA. Oh, yeah, and one beautifully fresh white onion from my CSA as well. Bonus.
For salsa with peppers, I prefer the onions and the peppers to be crisp tender rather than raw. So, I kind of did a mix of cooked and fresh. Here's what I did.
Peach and Pepper Salsa
Mix it up as you please, all peaches, all nectarines, whatever you choose. Just don't forget the roasted peppers. If your nectarines aren't tart like mine were, throw in some lemon juice or lime juice.
3 Hungarian peppers, roasted
1 whole white onion
2 cloves garlic,minced
1 teaspoon kosher salt, or to taste
2 tablespoons vegetable oil
Before you cut up your peppers, roast them. I do it right on top of the stove. I have a gas stove so this works pretty well. Just keep a close eye on things. Don't walk away and prepare any margaritas just yet. Plenty of time for that later...
In a frying pan, sauté onion in oil until translucent. Remove from pan and place in a bowl. While the onions are cooking, chop peppers. Add peppers and sauté just until they loose some of their crispiness. Remove and add to bowl. Add salt, garlic, jalapeño, peaches/nectarines and peppers.