However, my husband and I are trying to eat less sugar
and fat and more veggies and fresh fruit. Peach Salsa helps us move toward that
goal without being boring (I’m looking at you steamed broccoli.)
Time: prep: 5-10 minutes; Rest: 2 hours-overnight
Hardware: Measuring cups and spoons, a cutting board and a large knife, a pot and a bowl to peel the peaches, a wooden spoon, a zester, an airtight container
- 4 large peaches (about 2 cups)
- 1 jalapeño
- 1 tomato (⅓ cup-3 ounces)
- 1 small red onion (⅓ cup-3 ounces)
- ½ a green pepper or 3 baby bells (⅓ cup-3 ounces)
- 2 tablespoons fresh cilantro
- 1 lime
- Salt and pepper
- Peel the peaches. Blanch the jalapeño at the same time. To blanch the pepper, cut it in half, discard the seeds and remove the white ribs. Boil the pepper for about 2 minutes and then plunge it into an ice bath.
- Dice the peaches. Zest and juice the lime. Dice and seed the tomato. Dice the onion and peppers. Try to cut the fruit and veggies into equal size pieces.
- Mix the fruit and veggies with the cilantro, zest and lime juice.
- Salt and pepper to taste. Refrigerate overnight. Allow the salsa to return to just below room temperature before serving.