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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.


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.


½ small red onion*, diced fine

1 serrano or jalapeno chile*, seeds and veins removed, diced fine

Juice of 1 lime


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