I was at the market the other day and peaches were on sale for $.49 PER POUND! $.49! How many pounds do you think I bought? Whatever your guess is, double it.
And then the insanity begins, woman v. peaches. My kids can pack away a couple of peaches each during a summer day (and so can Gary, but he likes his peaches hard and crunchy, like an apple, which he got from his mom, which disturbs me, but since he is an otherwise good person I am willing to let this go).
But first I am making this Peach and Roasted Red Pepper Salsa over and over again.
It’s a gorgeous sweet and piquant salsa, and will transform a simple piece of grilled chicken or pork or fish into a special weeknight dinner. Also, keep it in mind and try it with slices of roast turkey around the holidays (especially great if you want to brighten up leftovers).
It’s also amazing heaped on a burger. And if you just put out a bowl of this with some pita or tortilla chips, what a sophisticated little appetizer you have made.
You can roast the peppers in the oven or on the grill, or just buy them at a specialty foods store. To peel the peaches, just bring a large pot of water to a boil. While the water is coming to a boil, get a big bowl of ice water ready, and keep it near the sink.
When the water reaches a boil, drop in the peaches, up to 4 at a time, and let them sit in the very hot (possibly still simmering) water for about 20 seconds. Remove them with a slotted spoon and drop them gently into the ice water bath. Let them sit for about 1 minutes, then the skins should slip right off.
This doesn’t really work all that well unless your peaches are ripe, and if your peaches aren’t ripe you shouldn’t be making this salsa (or most peachy things) to begin with. You can also use a vegetable peeler, but that can be messy. You can also use nectarines in place of the peaches—same same.
Those are Honey Roasted Figs below, by the way.
Other Fruit Salsas to Play With:
- Herb Roasted and Raw Tomato Salsa with Olives
- Citrusy Mango and Ginger Salsa
- Pineapple Mint Jalapeño Salsa
- Corn, Cucumber and Cantaloupe Salsa
Peach and Roasted Red Pepper Salsa
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced cilantro
- 1 teaspoon honey
- Kosher salt and freshly ground pepper to taste
- 1 red pepper roasted and diced
- 2 cups finely diced peeled ripe peaches see recipe intro
- ¼ cup chopped onion
- In a medium-sized bowl combine the vinegar, lemon juice, cilantro, honey, salt and pepper. Add the bell pepper, peaches and onion and gently toss together. Cover and chill salsa up to 4 hours.
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