Peachy Blueberry Salsa

My Carolina Kitchen

1 large peach, or 2 small peaches

1 ½ cups fresh blueberries

2 tablespoons hot pepper jelly (I used red)

1 tablespoon olive oil

Zest and juice of 1 lime

1 small shallot, finely chopped

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Kosher salt and freshly ground black pepper

Peel and dice one large or two small peaches. Coarsely chop half of the blueberries and leave the remainder whole. Set aside with the diced peaches. Combine the hot pepper jelly, olive oil, zest and juice of 1 lime in a large bowl and mix well. Add the peaches, blueberries and remaining ingredients and stir carefully. Serve immediately or cover and chill up to 24 hours. Best in my opinion served immediately. Salsa is perfect as a condiment for grilled pork chops or chicken and also excellent on a cheese tray with goat cheese or Brie.

Adapted from Southern Living, makes about 3 cups