Peaches are ripe and bursting right now, and I’m always on the lookout for out-of-the-box recipes to post for whatever is in season. I was treated the other day to a homemade salsa that was fresh and tasty, and, having enjoyed variations of mango salsa, I suggested that one might try making a salsa with peaches. My friend looked stunned, but was willing to consider the possibility. So I said I’d find one and give him the recipe. Here is one that looks pretty good:
6 medium-size ripe peaches, peeled and chopped
4 Roma tomatoes, skinned and chopped (do you know how to skin tomatoes? I’ll remind you at the end of this post)
2 serrano chiles, seeded and finely chopped
3 green onions, chopped
1/4 cup red onion, chopped
1 firm avocado, skinned and chopped
4 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons fresh cilantro, chopped fine
juice of 1 lime
juice of 1 lemon
pinch of Kosher salt and freshly ground black pepper
In a large bowl, combine peaches, tomatoes, chiles, onions, and avocado. Stir gently to blend.
In a small bowl, whisk together olive oil, vinegar, cilantro, and the citrus juices. Pour over the vegetables and toss.
Add salt and pepper to taste.
Serve with tortilla chips. Blue corn chips are even better, and look great!
Prepare a large non-reactive bowl with water and ice.
Bring 6 inches of water to a rolling boil in a large stock pot.
Cut a small, shallow X on the bottom end of the tomatoes (opposite the stem end), barely piercing the skin.
Carefully place the tomatoes into the boiling water for exactly one minute.
Remove the tomatoes from the boiling water and drop them into the ice water. Allow the tomatoes to cool completely.
You can now easily peel the skins off the tomatoes.
Compost the skins!