Walk into any farmers market, produce store, or supermarket and it quickly becomes clear that stone fruit–especially peaches–are having a moment. Last weekend we stocked up at a farm stand on our way home from a trip to Michigan and this weekend we bought about a dozen softball-sized peaches at the Green City Market here in Chicago. Even before unloading our bags I knew that some of our bounty was destined to become peach salsa.
I had never made peach salsa before, but I’m a huge fan of homemade mango salsa and I knew this would be just as good. (Funny side note: Salmon with mango salsa is the first thing I ever cooked for Robert. It was also the first time I ever made mango salsa, which happened to be in January…with rock-hard, flavorless mangos. Perhaps I should’ve known then and there that it was the beginning of a lifetime in which he’d happily eat both my cooking successes as well as my flops. I’m sure the homemade margaritas didn’t hurt either….)
We ate the salsa alongside pan-seared salmon (that technique never disappoints) and raw baby spinach. Of course, I’d be lying to you if I told you I ate it as seen in the photo above. No ma’am. My plate looked like this:
You know how I love a big bowl of food. Meanwhile, Robert’s peach salsa feast looked like this:
Just keeping it real around here.
Of course, you can serve the peach salsa countless different ways–on top of chicken, shrimp, tacos, or scooped up in a crispy tortilla chip. In other words, what are you waiting for?
3 ripe peaches, pits removed, cut into bite-sized pieces
3/4 of a red onion, chopped
1 medium tomato, chopped
1/2 cup chopped cilantro
1 garlic clove, minced
Juice of 1 lime
Sprinkle of sea salt
Combine all ingredients in a bowl. Taste and adjust any quantities as desired.
Source: Eat, Live, Run