by Jen L.
As much as I hate to kiss this summer goodbye, I'm actually starting to look forward to Fall, it's cooler temperatures, and it's pumpkin-heavy menus. As a last hurrah and final salute to this grand summer, I give you my favorite recipe for peach salsa. My batch didn't make it long enough to have its picture made (we devour this stuff in record time), so I borrowed this one from Faithful Provisions, which looks a lot like mine.
- 1 pound ripe fresh peaches (usually 3-4, depending on the size of your fruit)
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 jalapeno pepper, diced and seeded (can do less if you like)
- 1 tablespoon cilantro leaves, torn or chopped
- Juice of 1 lime
- salt and pepper to taste
Start by washing your peaches and scoring the bottoms in an X shape with a paring knife. In a large stockpot, bring several cups of water to a boil. Place peaches into boiling water for one minute. Remove from pot and immediately submerge in a bowl of ice water to "shock" them and stop the cooking process. Remove from water and peel. Chop peaches into bite-sized pieces. Mix all ingredients together in a large mixing bowl. Cover and refrigerate for at least one hour. Stir before serving. Tastes great as a dip or atop grilled chicken breasts.