A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Peach Salsa

Peach Salsa

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.  

 

 

Perfect

 

 

And then I baked some salmon and served it with the Salsa.

 

 

Peach 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.



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