Add vibrant yellow or orange marigold petals to fresh seasonal salsa. Fresh calendula (marigold) flowers can vary in taste and can be on the bitter side similar to a bitter green. The sweetness of ripe peaches balances them out in this recipe. This salsa can used as a dip for tortilla chips or served over grilled chicken or a grilled fish such as trout, swordfish or mahi mahi. Garnish with a whole flower and picked apart chive blossoms.
Ingredients
SERVINGS: 8–10 Serving(s)
- Petals of 2 fresh calendula (marigold) flowers (reserve an additional flower to garnish)
- 2 ripe peaches, pitted and chopped
- 2 vine-ripened large tomatoes, chopped
- 1/2 sweet onion, chopped
- Juice of 1 fresh lime (additional wedges can be used to garnish)
- 2 ounces cilantro, chopped (reserve a sprig to garnish final dish)
- 2 cloves crushed garlic
- 1/2 teaspoon flaky salt (coarse kosher or sea)
- 1/2 teaspoon fresh course-ground black pepper
- 1/4 teaspoon ground chipotle pepper
Instructions
Mix all ingredients.
Allow it to sit at room temperature for one hour.
Mix, place in serving bowl, and garnish.
