I love summer. If for nothing else but for the assortment of fresh produce at my disposal. From strawberries to cherries to tomatoes to herbs to zucchini and peaches. Oh, how I love summer peaches.
The past 3 years we have been taking our kids to the local orchard to pick our own peaches. It’s become something we look forward to this time of year. We come home with a big basket of peaches and lay them all out waiting for them to ripen up over the next few days. And oh do they ever. Biting into a peach and having the juice run down your arm = pure deliciousness.
See the problem becomes, though, once peaches ripen you need to eat them. FAST. Wait too long and they start to go bad. I’ve learned over the years after I’ve made a few peach cobblers or sliced a few up on our granola whatever is left gets peeled, sliced and frozen. There’s nothing like pulling out peaches in the middle of winter.
This year, I got a hankering for a peach salsa. Salsas are so easy to throw together and who doesn’t love a great fresh salsa? Take it to a party, serve it over top of fish or hoard it all for yourself. Either way, I won’t judge.
- 2 tomatoes, seeded and chopped (I used Roma)
- ¼ red onion, chopped
- 1 jalapeno, seeds removed and finely chopped (use ½ jalapeno for less heat)
- 3 peaches, peeled or not, chopped
- Cilantro to taste, left whole or coarsely chopped. (I love cilantro, so I use ¼ cup or so)
- Juice of 1 lime
- Salt and pepper to taste (approx 1 tsp salt and ½ tsp pepper)
- Chop all ingredients and throw them into a medium size bowl.
- Add juice of one lime, salt and pepper and cilantro and mix until combined.
- For best taste, let the flavors marinate for 1 hour or more before serving.
- If you can't wait, eat immediately.
If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!
Until next time, keep it real.