Peach Salsa

Peach Salsa

Peaches are in season right now. There are many wonderful dishes you can make with them. Try my Sunshine Peach Cobbler. It is amazing.

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.)

This would be delicious on Jerk Chicken, Pan Seared Pork Chops, Island Pulled Pork Tacos or Crispy Chicken Tacos. You could also eat just the salsa with chips. It was really good!

Servings:  Makes 3 cups
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

Ingredients

• 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

1.   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.
2.  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.
3.  Mix the fruit and veggies with the cilantro, zest and lime juice.
4.  Salt and pepper to taste. Refrigerate overnight. Allow the salsa to return to just below room temperature before serving.