I am, by nature, a very lazy cook. The less dishes and prep work cooking a meal involves the more likely I am to succeed in making it to where it is actually edible. I love leftovers and quick easy snacks. What’s better than meal that can be served cold, involves no re-heating, and can go with almost any protein? Try this peach salsa and you’ll be pleasantly surprised by it’s tangy spice.
Prep time: as long as it takes you to cut and toss all of the ingredients. For normal humans, approximately 15 minutes. For humans with a machine that will cut things for them, 2 minutes.
Notes: This recipe is perfect for the fruit lurking in your fridge that is a little too ripe to eat. You can cut off bruised or over ripe portions of the fruit and use more. Don’t be afraid to try pineapple, mango, nectarine, or other tart and tangy fruit flavors with this recipe! Serves 4 people who really like salsa.
Ingredients
2 large (very ripe) peaches
3 large tomatoes
1 large lime
1 purple bell pepper (can be substituted for orange)
1 red bell pepper
½ large red onion
fresh cilantro
chili powder (optional)
Directions
Wash and cut all of the ingredients listed above – except for the limes and fresh cilantro – into bite sized pieces. Place into large mixing bowl.
Add fresh cilantro (to taste) in mixing bowl, making sure to cut it (or rip it if you’re a cave woman like myself) into small pieces. Toss. I use approximately 10 pieces from a bundle of fresh cilantro.
Slice both lime in half and squeeze into mixing bowl until fruit is depleted. Toss.
Optional: add chili powder for that extra zing.
Eat and die happy.
Suggestions
With chicken: prepare a mixture of canola and olive oil on the stove-top. Crush 4 fresh garlic cloves and add to oil mixture. Add fresh cilantro, a dash of lemon juice, and a dash of lemon pepper (or white pepper). Mix thoroughly before adding chicken. Place 2 tenderized chicken breasts into pan and cook thoroughly.
With eggs: try scrambled eggs or an omelet. Add some lemon pepper to the eggs.
With salmon: grill or BBQ salmon using a marinade of orange juice and brown sugar (mix to taste, should be sweet).
As an appetizer: goes great with tortilla chips or pita bread. Class it up a bit and try serving it as a modernized bruschetta.
Image via Waldoj's Flickr