July 24, 2010
3 medium peaches (ripe but firm) -- peel and dice
Half a lime -- squeeze juice over diced peaches and toss
1 jalapeno -- remove seeds and membrane*, chop finely
2-3 tbsp finely chopped onion
2 handfuls fresh cilantro, washed and coarsely chopped
Toss all ingredients together -- should make 2-3 cups of salsa.
This was great over the pork chops, and I think it would also be good on chicken or fish. I might serve it with regular tortilla chips or cinnamon chips. It might even be good over vanilla ice cream for dessert with a kick! It was also very pretty -- I wish I had taken a picture.
In case anyone wonders, our menu was:
Grilled porkchops (seasoned with garlic salt and lemon pepper)
Sauteed yellow squash and zucchini
Purple hull peas
Tomato and cucumber salad
And for dessert... triple chocolate cake with vanilla ice cream!
*you might want to wear gloves to do this -- the pepper oils linger and will affect other things you touch (food, your eyes, etc).
I linked up over at Eat at Home's Ingredient Spotlight: Fresh Herbs!
(Photo source: http://office.microsoft.com/en-us/images/)