Saturday, June 2, 2012

Celebrating peaches (this just in!)

Up here in Ohio we're just getting South Carolina peaches, which are (IMHO) the best around.
In celebration, here is a quick recipe for a peach based salsa, great with fish or chicken, or as an ingredient for tacos night.
You can use other stone fruit (apricots, plums, etc.), but right now I say go with the peaches.
Peach salsa over tilapia

Recipe: Stonefruit Salsa
Makes about 3 cups

2 c mixed peaches, apricots, plums or nectarines – peeled, if desired, and finely chopped
1 c chopped tomato
½ c diced red bell pepper
½ c chopped fresh pineapple
¼ c diced red onion (optional)
1 jalapeno pepper (or more, to taste), seeded and minced
½ c fresh orange juice
Juice of one lime
½ c chopped cilantro
Dash of salt, and pepper to taste

Combine all ingredients in a large bowl. Cover and let sit at room temperature for an hour before serving. (Refrigerate if not using within 90 minutes.) Serve with roast chicken, grilled pork tenderloin or – as in the photo – pan-seared tilapia or other white fish.

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