Peaches, Peaches, Peaches

Peaches are here and they are very juicy and delicious. Thankfully some of the best peaches are in our own farmer's market this month. This Saturday July 18, I was at the Visalia farmer's market demonstrating how to make stone fruit salsa, and you'll find a master recipe here. You can substitute peaches with pluots or nectarines, or use all three. This is good with chips or served with a chili rubbed grilled pork tenderloin, or grilled chicken. I used rice wine vinegar instead of citrus juice for the acid it was delicious. I also used lemon basil instead of the cilantro.

Peach Salsa
Because I think of fruit salsa as spontaneous and I use what I have on hand, it is hard to write a recipe for salsa, but there are a few guidelines. Use ripe but firm peaches, peeled or unpeeled; diced bell peppers and/or onion; an acidic liquid of some sort, either fruit juice or vinegar; and, if you don’t want to stop there, a handful of some other pungent or flavorful ingredient, from the spicy (chipotles, for instance) to the sweet (such as honey). The proportions of peaches to other ingredients can vary so this makes it extra hard to write a specific recipe, but here’s a good place to start.
Remember to start chopping and mixing, and when the salsa looks and tastes about right, let it sit for at least an hour or so to allow the juices and flavors to blend, and then serve/eat.

2 ripe, but firm medium peaches
1 tablespoon vegetable oil
1 tablespoon fresh lime juice (or rice wine vinegar, or other citrus juice)
1/4 cup finely chopped red onion
1/2 cup diced red and/or green bell pepper
1 tablespoon chopped cilantro
1 teaspoon (or to taste) minced jalapeno pepper, (or Serrano chili)
1/2 teaspoon salt
fresh ground black pepper to taste

Great with roast pork tender loin, grilled fish, or chicken breasts.