This recipe became a standby for us last summer when we had too many over ripe peaches and didn’t know what to do with them.
I’m very picky when it comes to my stone fruit, and well odd I suppose. I will only eat peaches and nectarines if they are rock hard – okay that’s a lie. As I’ve gotten older, I’ve adjusted my ways and I’ll eat them a little riper but I still like a firm piece of fruit. The moment I see a bruise though, it needs to be re-purposed.
Unfortunately for me, getting your fruit from a CSA means I have no control over the ripeness. Some is to my liking, some not so much. That is when I decided peaches would taste really good in salsa. Since it was taco night, salsa was to be had.
A note on the spicy factor, I don’t handle heat very well (it’s in my genes), so this is a mild salsa – so feel free to spice it up to your heat level.
Also this makes a lot, it will keep about about a week.
3 ripe tomatoes, diced
2 ripe peaches, bruised parts cut away, diced
1/2 medium onion, diced
1/2 jalapeno, ribs and seeds removed, finely diced
1/4 cup cilantro, finely chopped
salt and pepper to taste
In a small bowl filled with ice water, place the diced onion and let sit for at least 5 minutes. The cold water takes some of the bite out of the raw onions, and I do this whenever I use raw onions in a dish. Drain the onions and place in a large mixing bowl.
Cut your tomatoes to a 3/4 inch dice. Cut the peaches to the same size, removing any brown or bruised parts.
Combine the tomatoes, peaches, jalapenos and cilantro to the large mixing bowl with the onions. Mix together and add the juice of one lime. Season with salt and pepper to taste.
Let sit for 5-10 minutes to let the flavors mix and serve.
Pingback: 75+ Summer Fruit Recipes Roundup | The Girl in the Little Red Kitchen