Peaches are in season from June through August, but they are at their peak right now. So run — don’t walk — to your nearest farmers market and stock up. And if you’re wondering what to do with the surplus, then check out this peach spicy salsa recipe, submitted by Colin Gerbode, where sweet marries savory for all the flavorfully goodness.
1/4 ripe peach
1 red chili pepper
1 slice yellow onion (about as much as you'd use for 2 tbsp. chopped onion, just don't chop it)
2 green onions, chopped (take the bottom-most 2 inches more or less, not the green leafy parts)
1 tomato (I used a Roma; if you like your salsa more tomato-y, you can use something bigger)
1/8 clove chopped garlic (this is really to taste; use more or less as you like)
3 tablespoon lime juice
1/4-1/2 teaspoon salt (to taste, see above)
Cut the peach into 3 to 4 slices, then take the peppers, the peach slices and the yellow onion slice and grill them for 5 to 10 minutes until the peach slices are soft and the peppers' skins are hard and separating. Take 'em all off the grill.
Skin the peppers and cut them up into quarters (you can take the seeds out of the red pepper if you don't like seeds); take all but one of the peach slices and all the onion and toss them with the peppers into a food processor.
Cut up the tomato (medium-sized chunks are fine) and add the pieces to the food processor, also keeping back one chunk, which you can dice. Do the same for the peach slice you saved.
Add the garlic, lime juice and salt and pulse for 15 to 30 seconds in the food processor until things are fairly well blended, then add the tomato and peach that you've held back and pulse 3 to 5 more times to mix 'em in a bit.
Serve with chips.
Colin Gerbode and Corey Fisk share an apartment in California with two cats, a dog and a goodly supply of gluten-free cooking supplies. Colin's a software tech and Corey designs jewelry; they also enjoy experimenting with specialty cuisine.