Every summer when my aunts drive up from Florida to New York to visit my grandmother, they stop in Georgia and buy a crate of fresh peaches – and a few of those always end up in my hands. Considering that I spent three years living in Georgia, these peaches are treasured, but this year when my aunts arrived, I had just bought a pile of produce. It’s fruit season, after all! Everything is showing up in the store and I want to eat all of it.
Luckily, Fourth of July is right around the corner and that calls for fresh, seasonal entertaining, so we’re going to put these peaches to good use. Combined with fresh tomatoes, habanero for a kick, and plenty of garlic, cilantro, and citrus, you’ve got a salsa that will impress your guests or just make snacking that much more delicious.
- 4 peaches, pitted, skinned, and roughly cubed
- 4-6 medium tomatoes such as Early Girls, cubed
- 1-2 habanero peppers, seeded, veined, and minced
- 3 cloves garlic, minced
- 10-15 cilantro leaves, julienned
- 2 tbsp lime juice + half a lime of zest
- 2 tbsp orange juice
- salt (be generous!)
- 2 tbsp olive oil
See that list? Mix is all up and you have salsa! The peaches have tons of sweetness that will balance out the serious heat from the habanero – just warn the kids that there’s spice lurking beneath that fruity exterior. And if you want something a little tamer, scale back to a fresno or anaheim peppers or just dice up half a red bell pepper. Around here, though, we like a good kick.
Serve this up as part of your party dip lineup with some tortilla chips or drop it on a taco to freshen things up. You can’t get these fresh flavors in a jar!