Peaches were on sale at the farmer’s market recently, and instead of the usual rock-hard peaches we see at the supermarket, these were luscious and ripe and juicy. I bought too many. And so, time to make Peach Salsa before the little beauties turn mushy and spawn fruit flies. This salsa is delicious served with pork chops.
1-2 cups chopped peaches (about 2 large peaches)
1/2 cup minced red bell pepper
1 jalapeño pepper, seeded and deveined, chopped
¼ cup finely chopped red onion
Zest and juice from a lime
½ tablespoon mild olive oil (or veg oil)
Salt and freshly ground black pepper, to taste
Combine all ingredients in a (non-reactive) glass bowl and toss. Refrigerate for an hour before serving. Makes approx 2 cups.