Thursday, August 30, 2012
Peach Salsa with Mint
The lazy days of summer are quickly passing! And I'm just soaking it up. G and I just celebrated three years of marriage in the Shenandoah Valley after an extremely busy summer full of travel and weddings and performances and 6 a.m. work shifts! Just three days of doing nothing can really do you some good. And it gives you a little perspective. I am slowly learning how to manage my extremely inconsistent schedule of going non-stop for days on end and then having four days in a row involving (technically) no obligations. What an abnormal life I lead! If I get it figured out soon, I'll let you know.
As much as I hate to have hopes of weeks on end at the beach, fresh berries and peaches, a blooming fig tree, corn and tomatoes from our garden and local farms, and sleeping with the white noise of the AC unit pass before my eyes, I can't help but get excited for the fall and winter months here at our house on Tilden. This old house (1896) simultaneously has its fair share of character and inherent dirt. It frustrates the crud out of the OCD (obsessive cleaning disorder) part of me. But the house is just so darn cozy inside, I know this fall will be extra special.
Before I go into my yearly post(s) about my love of fall, it goes without saying that the whole discussion leaves me feeling nostalgiac. And I guess I'm gearing up for that with even this end-of-summer recipe. One of my closest friends from undergrad is quite a guy. We've shared many a silly memory, and a few serious ones, too, and of course as college kids, most of them revolved around really unhealthy food groups. Perhaps the most healthy thing we enjoyed together was peach salsa. And I gotta tell ya, it's hard to find a good peach salsa. And for some reason, maybe because he's about to get married and he's been on my mind a lot, I whipped up this recipe yesterday in hopes that it'd be as good as the one he introduced to me. It's much different, though. But pretty darn good! I love the sweet-hot ratio. Perfect for the excess of peaches sitting on your counter and packed with only fresh ingredients. Make it for Labor Day!
makes about 1.5 cups
2 peaches, peeled, cut into a chunky dice
1 tbs lime juice
1 tsp honey
2 tsp jalapeno or other hot pepper, finely chopped
Half of a medium sized red onion, finely chopped
About 4 fresh mint leaves (1 tbs) finely minced
Dash of salt (to taste)
-Mix together. Let sit for an hour or so before serving (or up to 4 hours) and enjoy with tortilla chips!