There are some foods, like peaches, that are only available for a short time each year. Thus, making their seasonal appearance at the market or on store shelves a welcome and exciting reintroduction – kind of like running into a good friend you haven’t seen in a long time.
Peach season is upon us and boy are this summer’s peaches juicy and delicious! Both my girls love peaches. Last week, one of them found a recipe for a peach salsa and asked if we could make it.
In her cute handwriting, she added to my grocery list: peaches, cilantro, and chipotle peppers. Not having any idea what chipotle peppers are, I just decided to buy jalapeño peppers figuring they couldn’t be that different. Besides, she likes spicy. Later I read that a chipotle pepper is basically a dried jalapeño pepper. Perfect.
Of course once I bought the peaches, it took a couple of days for the peaches to ripen enough to make the salsa. Then when they were ripe and ready, I put off making the recipe even longer, like I often do with new recipes, and just placed them in the fridge until later. After they sat in the refrigerator for a several days, I knew it was time. I had to bite the bullet.
Unfortunately that was a day when I had been on the road from noon to 6:30 pm, driving over three hours. Not the best day to embark on a new recipe!
So, instead of following her recipe which required grilling the peaches, I decided to just to try making my own version with raw sliced peaches. Hands down, we were pleasantly surprised by the results. On top of some roasted moist king salmon, the salsa not only looked beautiful but also tasted divine! Melt in your mouth yumminess! What’s your favorite way to eat peaches?
Refreshingly Delicious Peach Salsa
3 ripe peaches
1 jalapeño pepper
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 clove garlic, peeled and minced
1/2 red onion, peeled and minced
1/4 teaspoon sea salt
fresh ground pepper
Cut peaches in half, remove pit and peel off the fuzzy skin. Slice peaches into small chunks and place in a bowl. Cut off end of jalapeno and slice the pepper lengthwise. Rinse and remove seeds. (I wear gloves when cutting a jalapeño since I wear contact lenses and the oil of the pepper stays on your fingers for a long time.) Finely chop the jalapeño pepper and add to the bowl with the peaches. Then add the lime juice, zest, garlic, cilantro and onion. Stir well to combine flavors then season with salt and pepper. Let sit for 30 minutes before serving. Keep in the refrigerator for up to 3 days.
Note: In my photo, the salsa ingredients are chopped in larger chunks. If you like yours more smooth, then chop finer or can even use a food processor and pulse gently until it reaches the consistency you’d like it 🙂
Makes 6 servings.