I’ve been binge eating peaches lately. Usually I’m pretty disciplined about buying only a few peaches at a time. I’ll even stagger my peach buying… 2 one day, 2 a few days later, so that every few days (during peach season) I have a manageable amount of peaches to consume on that one day when they’re perfectly ripe.
So when my bi-weekly Farmhouse Delivery started sending me 12 peaches at a time (for the last 3 bushels in a row) my summer “peach system” was, needless to say, wrecked. (I know, it’s rough… my life… they’re really awesome peaches too).
That is until last week they sent me about 10 jalapenos. So this time instead of eating all 12 peaches in (practically) one sitting, I chopped up the extras with some of my jalapeno bounty and made this peach salsa.
My intention was for this salsa treatment to extend the peaches – they should last a few days longer in the fridge preserved in lime juice. But Jack and I polished this off in one sitting on some tacos. So I guess the peach binge continues.
This would be great on so many summery dishes – on top of grilled fish, on a salad topped with black beans or shrimp, in tacos, or just scooped up with chips.
makes about 1.5 cup
1/2 of a small red onion, finely chopped
juice and zest of 2 limes
4 ripe peaches, finely chopped
1 small jalapeno, seeded and very finely chopped (or more or less if you like)
2 tablespoons chopped mint (or you could use cilantro)
salt, to taste
Chop and combine all ingredients in a small bowl.
I like to let the red onion sit in the lime juice for a few minutes while I chop up the rest of the ingredients to tone down a bit of the harsh raw onion flavor. This is best if chilled in the refrigerator for a least 20 minutes in order for the flavors to mesh together.