fresh peach salsa

i think i mentioned once before that i love peaches.

a lot.

but there are many ways i could never picture myself using them.  one of these ways i never considered is as a part of a main dish — i generally like to keep the sweets sweet and the savory, well… savory.  the other is paired with anything spicy.  friends, i am here to tell you not to fear.  adventure into the great unknown!

the story behind this dish is typical: i was going into the commissary (the base-only grocery store) to get a few items and ended up doing a not-so-mini shopping spree.  i can’t enter that place without spending $50.  they may as well charge me an admission fee.  at any rate, i was doing really well today.  i am making enchiladas for dinner and i needed some cream cheese, and tomorrow i’m taking lasagna to my friend’s house and needed two or three items.  easy, right?

well… no.  they had the commissary food dome or whatever catchy name they had for it right at the entrance.  things like this are made specifically for impulsive people like myself.  however, i have 26 years  of self-control practice and a mom who rehearsed the word “no” in the mirror for at least 24 of those years.  i am good at steering past these things.  which i did.  i was headed to pick up some basil when one of the ladies, returning to duty, offered me some peach salsa.  i took it to be nice.  and i asked for the recipe to be nice.  and.. i went back to the table to try the peach parfait to be nice.   and.. well, you get the picture.

so here i sit, munching on some peach salsa.  you will like it.  this is also a recipe that seems that it would do well with other fruit: nectarines, of course; strawberries; mangoes; even possibly pears!  i suppose the old addage “you learn something new every day” could also be “you learn you like something new every day”.  if you’ll try things!  like this:

fresh peach salsa
adapted by aleasa

2 ripe (but firm) peaches, chopped
1/4 c. red onion, finely chopped
1/2 c. red bell pepper,
1 moderate handful cilantro, coarsely chopped — a couple tablespoons
1 small jalapeño or serrano pepper, minced
1 tbsp. olive oil, a quick drizzle
juice of 1 lime
salt and pepper to taste

1.  Combine first six ingredients in a bowl (all but the olive oil).  Drizzle olive oil, once around the bowl, and mix.  Season with salt and pepper to taste, and add more oil if needed to coat all ingredients.  (You don’t need much!  Trust me!)

2.  Let stand at room temperature for 30 minutes to one hour, stirring occasionally. Serve fresh with tortilla or pita chips, or over grilled fish or chicken.

** note: i like to give credit where credit is due.  the only thing that my little recipe card says is “Coast” with a little sun rising over it.  does anyone happen to know what that company is?