Steve and I stopped at City Market on the way home from downtown Kansas City today. Among other things, I got a carton of heirloom tomatoes, a carton of peaches, and some cilantro.
When we got home, I realized one of the peaches on the bottom of the carton was bruised. And the orange tomatoes in the mixed carton were pretty soft. So, I thought I should use them right away. After some thought, and some googling, and assessing what I had available in the fridge, I decided on Peach Salsa.
I seeded and chopped the tomatoes.
And peeled and chopped the peaches.
And since both the tomatoes and the peaches were about the same color, I decided it needed a little color. One of the recipes I saw used red bell peppers in their peach salsa. I didn’t have red bell peppers, but did have some small red sweet peppers, so I diced those.
I took a frozen jalapeño out of my bag in the freezer, and seeded it and sliced out the ribs, then diced it.
I might normally use red onion, or white onion if I wanted more bite, but I had some biggish green onions in the vegetable drawer that needed using so I cut off the green part and diced the white part.
Next I chopped a handful of cilantro and added that, and ended up adding the juice of one lime.
After tasting, I ground some salt into the salsa. I felt it needed just a little something, so I pulled out the bottle of Tajin seasoning and added that.
And then I baked some salmon and served it with the Salsa.
Adjust to your taste and what you happen to have on hand. This is what I did:
4 medium orange tomatoes, seeded and chopped
2 peaches, peeled and chopped
2 or 3 small sweet red peppers, seeded and diced
1 jalapeño, seeded and with the ribs trimmed out, diced
1/2 to 1/4 small onion, red or white, diced
1 handful chopped cilantro
Juice of one lime
Salt to taste
Tajin seasoning to taste
Mix and refrigerate at least 2 hours before serving.