Yes, another farmers market inspired recipe. ‘Tis the season! This week’s inspiration comes from fresh and flavorful peaches grown by Sunny Acres Farm and procured at the Growing Roots Farmers Market in Malvern, PA.
When I think of peaches, I usually think of sweet treats like peach pie, peach cobbler or peach ice cream. In this recipe peaches are the star of a savory appetizer – a salsa with no tomatoes. In addition to fabulously ripe peaches, I’ve added red onion, garlic, red hot cherry pepper, cilantro and fresh lime juice. Oh, and some salt to tie it all together. You get some sweet from the peaches, savory from cilantro and hot from the pepper. If you don’t have a red hot cherry pepper, a jalapeño works well, too. Of course you can adjust the amount of heat.
I like Late July’s Sea Salt Multigrain Tortilla Chips as they seem a bit more healthy to me than a traditional tortilla chip. They are organic and also contain some ancient grains. And, are safely gluten/wheat-free.
While I served this as an appetizer with tortilla chips, it would also make a great sauce for grilled chicken breasts or fish.
| Peach Salsa | Print |
- 1-1/2 pounds peaches (~ 4 medium or 3 large)
- 2 tablespoons finely chopped red onion
- 1 medium garlic clove, minced
- ½ red hot cherry pepper, seeds removed and minced (or to taste) (see Notes)
- ⅓ cup chopped fresh cilantro
- Juice from half a lime
- Coarse sea salt
- Serve with tortilla chips
- Pit peaches and chop into small pieces. Place in a medium bowl.
- Stir in onion, garlic, red hot cherry pepper, cilantro and lime juice. Add sea salt to taste.
- Let sit at room temperature for 30 minutes before serving.
- Serve with tortilla chips.
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