What's Laird Drinking Now?

The Jennings clan came to our home this weekend and they left a pile of peaches.  Nothing says summer like delicious, sweet , local peaches. They were really ripe and needed to be used quickly. I looked around the kitchen and came up with the makings of an impromptu salsa. A salsa needs balance to work. The peaches are so sweet that the dish needs a little acid for balance and a little crunch for texture. A little spice also adds a lot as sweet loves heat. This is super simple to make and really only involves a bit of chopping.

Ingredients:

5 good and ripe peaches, peeled and chopped

1 onion finely diced

1 jalapeno minced, seeds and all

2 medium tomatoes diced

2 small green bell peppers diced

2 tbsp. minced cilantro

2 tbsp. minced fresh ginger

2 tbsp. extra virgin olive oil

1 tsp. red wine vinegar

juice of 1 lime

juice of 1 lemon

1 tbsp. sea salt

1tsp. freshly ground black pepper

Combine everything in a large bowl and mix well with a spatula. Let it sit in the fridge for 1-3 hours. You don't have to but it is better after the flavors have a chance to marry and with a slight chill  it tastes more focused than at balmy summer room temp. Its really a versatile summerside. Try it with grilled pork chops, herbed chicken, or roasted fish. It would also make a really interesting topping for vanilla ice cream.