Fresh Peach Salsa

Fresh Peach Salsa

I really hate to waste food. I also tend to buy more than I need, which sometimes creates a problem. Therefore, I am pretty proud of myself for using all 50 (yes, fifty) Georgia peaches that came in my half-bushel in less than one week. I didn't waste a single one. Go, me! In addition to eating a few as they came, I accomplished this by making 2 batches of peach jam, a peach cobbler, a peach pie, peach mojitos (which were surprisingly NOT good), freezing several cups for baking/smoothies later, and using my last two tonight to make a fresh peach salsa as a topping for roasted salmon. Yummy stuff. This would be great on grilled chicken or pork, on any kind of fish, or even on fish tacos. It took about 5 minutes to make, which made me really happy.

Fresh Peach Salsa

-adapted from several sources

Mix the following together:

  • 2 peaches, peeled and diced
  • 2 T. red onion, finely diced
  • 1/4 c. red bell pepper, finely diced
  • 1 t. sugar
  • 2 T. fresh lime juice (please, squeeze a real lime)
  • pinch of cayenne pepper, or a diced jalapeno if you have it (I didn't, so I used the pepper)

I also think that chopped cilantro would be fantastic here (bummer that I killed mine by not watering it and had none in my fridge), and so would some diced avocado (another bummer that the one in my pantry was mush. Darn it). This is highly customizable, so have some fun.

*Side note--I tried baking my usual Trader Joe's Wild Alaskan Sockeye Salmon straight from the freezer, and it was just as awesome as when I go to the trouble of thawing it. It was perfect after 25 minutes in a 400 degree oven. I will be doing this from now on because it required zero forethought, and made zero mess because there were no thawed fish juices floating around my kitchen to stress me out. Win-win.

*Second side note--since I was into using what I had when I threw dinner together tonight, I finally opened this package of quick-cooking farro (a type of wheat that tastes similar to barley in my opinion) and tossed the cooked farro with some sliced kale from the farmer's market (that I 'massaged' briefly with some salt as I do with the Massaged Kale Salad), some parmesan, balsamic vinegar, olive oil, and salt/pepper to taste. It made a healthy, filling, and pretty side dish to accompany the salmon.