Enjoy this summery salsa with chips, or use it to top burgers, grilled fish or chicken.
Peaches are the star of this dish, so select ripe yellow-fleshed peaches that have a golden hue behind their reddish blush (this coloration is easiest to see at the stem end of the peach). Lighter yellow color means a less-ripe peach; avoid peaches that still have a green-tinge to their color. The fruit is ready when it’s sweetly aromatic and yields to gentle pressure.
Ingredients:
- 4 small peaches, peeled and diced (see tip below)
- Juice of 2 limes (approximately 1/4 cup)
- 2 teaspoons honey
- 2 to 3 tablespoons diced red bell pepper
- 1 tablespoon finely minced jalapeno pepper, or to taste
- 1 heaping tablespoon chopped cilantro
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped red onion or sweet onion
Preparation:
Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight.
Makes 1 1/2 to 2 cups.
Tip: Peeling Peaches
- Cut peach in half all the way around
- Hold each half of the cut peach and twist the halves in opposite directions to loosen the pit
- Pull the peach halves apart and remove the pit
- Cut the peach halves into slices or thick wedges. Run a paring knife between the flesh and the peel of each wedge or slice
