It’s apparently peach season round these parts and we’ve been getting a ton in our CSA. While I love the flavor of peaches, the thought of biting into one with it’s furry skin makes me skeeve and shiver, like putting wet wool in my mouth (OMG just typing that made my teeth hurt.)
So Mike usually eats them or I break down and peel them to chop up to put in cottage cheese or fage. But there were so many this week that they were going soft and mushy before we could eat them. I put a call out to twitter asking for ideas on what I could so with these peaches RIGHTTHISMINUTE and someone suggested a salsa. Hmmmm, I think I have onions. But I don’t have cilantro. I think I have fresh parsley and I think the peppers on Mike’s plant outside have fully grown.
So this was born and even though I left the avocado out of it since Mike doesn’t like it (WHY did I marry him again?) I put it in afterwards. So it can be optional.
What you need:
- 3 ripe peaches, diced
- 1/4 c. diced red onion
- 1/4 c. diced green pepper
- 4 small chilis, diced
- 1 tbsp lime juice
- 1/4 c. diced tomato
- 1 tbsp agave syrup or honey
- 1 tbsp fresh parsley or cilanto
- 1 avocado, diced (optional)
What you do:
-Mix all together and chill for 1-2 hours before serving.
-Used 2 less chilis if you want it less spicy but I found four small ones was a perfect amount. You could subsititute one jalapeno.
I served this with chicken last night but there’s enough left over that I plan on using it tomorrow on grilled mahi mahi.