Right now just about every road you head down around these parts you’ll find a produce stand with fresh local peaches. They’re in season right now and it’s most difficult to pass up buying a bushel of the intoxicating fruit. If you’re like me and come home with a pile wondering why you thought you needed another cobbler or pie, consider making a batch of Peach Salsa instead. It’s a satisfying combo of sweet and savory and good for snacking, topping for a salad, or alongside a main entree. And the color can’t be beat, vibrant oranges, yellows and reds.
Simple chopping and mixing is all that is required. And while you can serve it right away, I think it gets better to let the ingredients marinate together–have a little party if you will. Adjust heat to your liking. The recipe below is fairly mild, but if you like it spicy, add more pepper and/or jalapeno. And make sure you use ripe peaches. It makes all the difference in the world.
Try a batch and let me know what you think. Enjoy!
- 1½ cups ripe peaches, diced (4-6 depending on size)
- 1 cup tomato, diced (about 2 medium)
- 1 tablespoon jalapeño, finely minced (about ½)
- ¼ cup yellow pepper, small dice (substitute red or green pepper if you’d like)
- ¼ cup red onion, finely diced
- 1 tablespoon cilantro, chopped
- juice of 1 lime
- ¼ teaspoon ancho chili powder or other chili powder
- 1 tablespoon brown sugar, packed
- salt and pepper to taste
- for spicier version add more jalapeño or cayenne powder or other ground pepper to taste
- Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.