Recipe #63 - Peach Salsa

We had a 4th of July BBQ with our next-door neighbors, and strived for something a bit different. We grilled some fresh salmon and served it with a little goat cheese and this peach salsa. It was interesting, with the mix of sweet/spicy, tart/earthy, and smoky grilled fish.

Makes a couple of cups of salsa.

5 fresh ripe peaches
1 red onion, peeled and finely diced
1 Tbsp. olive oil
1/2 red bell pepper, finely diced
2 fresh jalapeno peppers, seeds and pith removed, finely diced
Juice of one fresh lime
1/2 tsp. salt
1 Tbsp. chipotle Tabasco sauce

Make sure the peaches are fully ripe. Slip each peach into boiling water for about 10 seconds, which will allow you to slip the peels off by hand much easier. Dice the peach flesh and place in a large mixing bowl.

Saute the diced onion in the olive oil until cooked through but not browned. Add to diced peaches.

Add the diced bell pepper, jalapenos, lime juice, salt and Tabasco sauce and mix the salsa gently but completely.

Season to taste with additional salt, pepper and/or Tabasco and store in a bowl covered with plastic wrap in the refrigerator until ready to serve.