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