This time of year in the South calls for fresh peaches. We have a pile of them from my mom sitting out on our counter, and I am trying to use them up! We had them as dessert over the weekend, we’ve had some plain for a snack, and have given some to Davis for a sweet treat. Last night I decided to use them in a savory recipe.
I had all of the ingredients for a basic pico de gallo, and thought it would be great to mix in some diced peaches. This salsa was so easy to put together, but it added a lot of flavor and freshness to our meal.
I served this over seared wild caught salmon (season the salmon with lime juice, salt and pepper; cook in a heated pan with 1/2 Tbsp butter, 1/2 Tbsp olive oil, and 1 minced clove of garlic). We also had simple steamed broccoli and black beans and brown rice (seasoned with garlic, cumin, salt and pepper).
You could have the peach salsa with chicken, on tacos, in a burrito bowl, as a dip, or with any type of fish.
- 1 garlic clove, minced
- 1 Tbsp onion, small dice
- 1 Tbsp jalapeño, minced
- 1 small tomato, small dice (I have grape tomatoes in my garden – I used 9 of those)
- 1 peach, diced
- 1 small handful cilantro, chopped
- Juice of 1/2-1 lime
- Salt to taste
- Optional – a pinch of sugar (if your peaches aren’t very sweet)
Mix all ingredients. I let it sit in the refrigerator for an hour (it could have been longer) before serving.