This dish was definitely a happy accident. Last week, my in-laws were coming over for dinner and I was making tacos, a family favorite. I was trying to think of something new, something fresh, something that would enhance an already great meal.
I had just received a delivery of amazing fresh produce from local farms and wanted to use one of the items that came in the gorgeous, colorful box. I was already making pico de gallo from a unique crop of tomatoes, but since most of my family does not eat tomatoes, I thought another condiment similar to that would be perfect. That’s when it all came to me, although I had no idea if such a thing had ever been created–peach salsa!
I’ve been obsessed with peaches this summer and every time I go to the market, I have to buy another five or six. I’m so afraid they are going to be out of season soon. So with the peaches I had in the fridge, and the deliciously fragrant basil that just came from the farm, peach salsa was born.
As a wonderful surprise, it was the biggest hit of the night. Yes, the slow-cooked chicken with mildly-spicy enchilada sauce was incredible, along with my homemade guacamole, but adding the subtlety-sweet peach salsa to it really made the tacos and our taste buds come alive.
I haven’t been able to stop dreaming about those orange beauties. I’m trying to decide what I want to cook next so it could be the star again. I think the dish would work beautifully with grilled salmon or chicken or on top of a mixed green salad. It just has so many opportunities that I know it will now be a summertime staple in my house. If peaches could just be in season forever, I would be one happy person!
You have to try the recipe this week. Hurry! Time is running out.
- 1 ½ ripe peaches, diced small with skin on
- 2 large basil leaves, chopped
- splash of aged balsamic vinegar
- splash of olive oil
- pinch of sea salt
Mix all ingredients and refrigerate for an hour or more so all the flavors marinate together.