My summer holiday is drawing to and end. Bummer! I've loved spending quality time with friends and family who ordinarily are so far away, and I've loved sharing meals; we've had some epic ones. Twice we had a guest turn up with a flat of super ripe Okanagan peaches.
Peach salsa! It's one of my favourite things to do with peaches. Peaches and tomatoes are great friends, and a jalapeño, a little fresh cilantro, some red onion, and lime juice bring it all together. Peach salsa is absolutely perfect on a piece of crusty multigrain baguette smeared with a little fresh local goat cheese. Give it a try!
One year ago: Oh geeze, looks like I was busy doing nothing
Two years ago: Muslimix Spice Muffins
Peach Salsa Recipe:
Use fresh, ripe, in season, local peaches for the very best salsa. Depending on how spicy you like your salsa, you may want to remove the ribs and seeds from your jalapeño, or use the whole thing. I used the ribs and seeds from half of my pepper. Remember, heat will develop as the salsa sits a bit, and you can add more heat but you can't take it away.
4 large peaches
2 large tomatoes
½ large red onion, finely diced
½ bunch cilantro, chopped (about 4 tablespoon chopped)
juice of ½ to 1 lime
salt and pepper
Score the bottom of each peach with an X, and place them in a bowl, X's up. Boil a kettle, and then pour the hot water over the peaches. Let them sit about 30 seconds to 1 minute, then remove from the hot water with a slotted spoon. The scored skin should be loose, and easy to remove. Peel all 4 peaches.
Dice the peeled peaches, and place into a bowl. Dice tomatoes, red onion, and add to the peaches. Slice the jalapeño in half and using a small spoon, scrape the seeds and ribs from the inside of the pepper, reserving them in case you decide your salsa needs more heat. Finely dice the jalapeño and add to the peaches, along with the cilantro, and juice from ½ a lime. Give everything a good toss, season with a bit of salt and pepper, and taste it. if you want more acid, add the rest of the lime juice. If it needs more heat, add the seeds and ribs from the jalapeño.
Enjoy as is with tortilla chips, on crusty baguette slices with goat cheese, or in any number of other equally amazing ways.
Mmmmm, I love peaches! Peaches are a low calorie (average is about 70 cal per peach), fat free, sweet delicious summer treat. They are rich in vitamins A and C, and the skin and flesh are loaded with free radical scavenging antioxidants. Peaches are also a great source of dietary fiber, essential for good digestive health.
Do ahead: This salsa is best made a couple of hours in advance and left to sit in the fridge so the favours can develop a bit. It'll last for a couple of days in an air tight container in the fridge.
All text and photos © The Muffin Myth 2012
I'm terribly envious of your peaches - we can't get them here. This looks like an inspired way to put them to use! Enjoy the last days of your summer break!
You could use mangoes instead!
Now I know what I'm going to do with at least a few of the peaches & tomatoes I'll bring home from the farmer's market tomorrow morning! 🙂
How did it turn out?
I never thought of peach salsa! I'll definitely have to make this before summer's over.
I really hope you try it, it's so summery and delicious!