| ESTIMATED CALORIC INFO | |
|---|---|
| Serving Size | 2 large spoonfuls |
| Calories from Protein | 1% |
| Calories from Fat | 1% |
| Calories from Carbs | 98% |
| Total Calories | 15 |
It’s a curse.
Ever since the year 1995, I have not been able to eat – or even look at – fresh peaches without getting that damn song in my head. Even though, up until just now, I had probably not even listened to it for a good ten years. According to wiki (the knower of all things), the song was written about a crush who had a peach tree in her front yard. When finally the courage was summoned to talk to the crush, he stood under the peach tree and crushed peaches in his fist until finally deciding not to talk to her.
Learning that is kind of a downer.
Anyway, if you’re anything like me, you’ve probably already started to gorge yourself on the amazing fresh local peaches that have started to appear. And if not, what are you waiting for?
I strongly recommend going to your farmer’s market tomorrow, loading up on peaches (find the best stand by following your nose), and making up a big batch of fresh salsa – or maybe some boozy peaches set on fire then doused in cream – or, just leave them around the house waiting for indulgence. Best option: all of the above.
Ingredients…
| ESTIMATED FOOD MILES | |
|---|---|
| Peaches | 100 miles |
| Limes | 500 miles |
| Onion | 100 miles |
| Cherry Tomatoes | 200 miles |
| Red Pepper | 0 miles |
| Jalapeño | 100 miles |
| Cilantro | 0 miles |
| Garlic | 100 miles |
| Honey | 70 miles |
| Total | 1,170 miles |
- 4 fresh, ripe peaches
- 2 limes
- 1 small sweet onion
- 1 cup cherry tomatoes
- 1 small red pepper
- 1 jalapeño pepper (or habanero if you roll like that)
- 1 tbsp fresh cilantro
- 1 small clove garlic
- 1 tbsp honey
How to tell if your peaches are ripe? Peaches have a kind of two tones to them, the part that ripened facing the sun will have a darker blush on it. If you check the lighter part of the peach, that was not facing the sun, and it is entirely yellow – no green present – then it’s ripe. You should also be able to tell by the scent – a fresh ripe peach has an almost intoxicating smell to it.
Blanch and peel the skin from the peaches using the method we learned when we were stuffing tomatoes. It will work the same with peaches and the skin should peel right off.
Zest one of the limes, and reserve for serving.
Dice the peaches, onion, red pepper, jalapeño pepper, tomatoes, and cilantro, and put in a bowl.
Mince the garlic, and add it to the bowl.
Add honey to the bowl.
Roll the limes on the counter to get the most juice out of them, then slice, and add the juice into the bowl.
And your salsa is ready to go. When you serve it, sprinkle some of that zest over top, but not too much. This salsa is great with chicken, pork, fish, even red meat. Also makes a great snack with chips or toast.
We had ours with a beautifully juicy and delicious ham steak from a local purveyor in Manassas.
Recipe easily doubles and you can store the extra in the fridge for about a week or so. It’ll actually get better after a day or two in the fridge, as the flavors get soaked up.
