End of Summer Peach Salsa

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.

YUM.

PEACH SALSA

• 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.

Comments

[H]

Holy cats - what perfect timing! I bought a case of peaches on Wednesday and I'm looking for creative ways to use them. THANKS!