When the seasons change I take full advantage by cooking with the best and brightest ingredients in my kitchen. With summer comes plump tomatoes, fragrant, garden-fresh herbs, juicy peaches, and perfectly sweet berries. Whether I am making homemade pesto with herbs from my garden or fresh salsa, summer ingredients inspire me to experiment with flavors all season long.
I rotate between a few go-to salsa recipes during the summer – when tomatoes actually taste like tomatoes (it’s a beautiful thing). I use fire-engine red tomatoes for my fresh and spicy salsa and light green tomatillos for salsa verde.
This week, I’m saving the tomatoes for a caprese and making a salsa sans tomatoes. Instead I’m showcasing one of summer’s best fruits in this peach salsa.
In a food processor using the chopping/mixing blade, place red bell pepper, jalapeno, red onion, garlic and chipotles in adobo sauce in the bowl. Pulse several times until the ingredients are finely chopped. Then add fresh peaches, cilantro, lime juice, and salt. Pulse until the peaches are chopped to the size you like (are you in the chunky salsa or restaurant-style camp?).
The peppers and the peaches balance one another out – leaving you with a salsa that’s not too spicy and not too sweet. You could certainly add more peaches for a sweeter salsa or add additional jalapenos or other fresh peppers you might have on hand for a spicier dip.
This salsa is fresh, bright, and flavorful. We served it alongside a mound of corn tortilla chips but you could serve it with a grilled tuna steak or even atop a loaded omelette during a sunny summer brunch. Give your tomato plants a break and make this peach and peppers salsa.