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 jalapeños. So this time instead of eating all 12 peaches in (practically) one sitting, I chopped up the extras with some of my jalapeño 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.
- Juice and zest of 2 limes
- ½ small red onion, finely chopped
- 4 ripe peaches, finely chopped
- 1 small jalapeño, seeded and very finely chopped (or more or less if you like)
- 2 tablespoons chopped mint or cilantro
- Sea salt
- Juice the lime into a small bowl and add the chopped red onion. Set aside - the onion's flavor will mellow as you prep the other ingredients.
- When you have finished chopping the peaches, jalapeño, and mint, add them to the bowl with the lime juice and onion. Add the lime zest and a pinch of salt and stir. Taste and adjust seasonings. This is best if chilled in the refrigerator for a least 20 minutes in order for the flavors to mesh together.