| Peach Salsa |
 |
 |
 |
|
Recipe for July 25, 2010
Take advantage of the new peach crop and use this salsa as an accompaniment to grilled pork or fish. Peel: 2 ripe peaches* Dip the peaches in boiling water for 10 to 15 seconds. Slip off the skins, cut the flesh away from the pits, and cut into medium dice. Add: ½ small red onion*, diced fine 1 serrano or jalapeno chile*, seeds and veins removed, diced fine Juice of 1 lime Salt 1 to 2 tablespoons chopped cilantro*
Stir together and taste for salt, heat, and acid. Adjust with more salt, chile, and lime juice as needed. Makes about 1 ½ cups
From The Art of Simple Food by Alice Waters 2007
|