The fog lifted! If it hadn’t peach salsa would have been the brightest thing on the table: just the ticket for a soggy sea side luncheon. Make the salsa an hour (or 6) ahead so it has time to macerate before serving with Savory Corn Pancakes. Look for that recipe next week; in the meantime serve the salsa with grilled fish or chicken!
Fresh Peach Salsa – Serves 4; easily doubled or tripled!
2 fresh ripe, but firm, peaches – peeled, sliced and diced
1/2 cup sliced and diced orange bell pepper
1/2 cup sliced and diced (cherry) tomatoes
1/4 cup sliced and diced red onion
Juice and zest of 1/2 large lemon
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1 clove garlic, minced
1 small Jalapeno pepper (or a bit of your favorite hot sauce to taste)
2 teaspoons good quality olive oil
Fresh ground pepper and salt to taste.
1. Combine all the ingredients in a medium sized bowl, cover and chill for an hour or two so the flavors have a chance to “marry.”
Note: This will be delicious even if you serve it as soon as it’s tossed. Substitute mango for the peaches if you prefer.