Trophy H Peach Salsa

Make this easy winner a day ahead of time. The flavours improve by hanging out and this seasonal side will be one thing out the way before your guests arrive.
Here’s how.
Chop two pealed peaches into small cubes. Save the peach pits aside for some crafting project. In a bowl add the fruit with 1 teaspoon each of chopped ginger and garlic. Finely dice one Thai bird’s eye chili without the seeds, a few sprigs of chopped mint and thin slices of mild red onion to add some bite and texture. Squeeze the juice of ½ a lime and add that with the lime zest over the salsa. Splash everything with a good slosh of decent olive oil and a pinch of crunchy red Hawaiian salt or a few shakes of plain white salt. Stir in everything gently so as not to bruise the peaches and store in the fridge until you are ready to serve.
I prefer to eat this salsa at room temperature but MrD, my silent reader, claims my spicy Trophy H peaches work just as well served up either hot or cold.