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Tuesday, May 11, 2010

Fresh Peach Salsa

On Cinco de Mayo our community group from church came to our house, as they do every Wednesday. But this week, in "celebration" of the holiday (I say "celebration" because we laughed about the American tendency to make big hoopla out of any excuse to have a holiday), I decided to serve something other than dessert and we spent the night just hanging out and catching up.

Ryan whipped up some of his fabulous guacamole and together we made this peach salsa, a fun change from the usual tomato-based salsas. These snacks, served with lots and lots of scoops tortilla chips, went perfectly with our margaritas. You can't go wrong with Mexican, so I won't complain about this country's affinity for celebrating Cindo de Mayo!

We ate the leftover peach salsa over tilapia, and I imagine it'd also be good as a burger or grilled chicken topping!

Peach Salsa

-4 peaches, peeled and chopped into bite sized pieces
-3 small tomatoes, chopped
-1 cup cilantro, chopped
-1 jalapeno pepper, de-seeded and diced
-1/2 cup red onion, diced
-1 oz lime juice

1. Chop and dice ingredients to desired sizes.
2. Combine all ingredients in a bowl and mix to combine. Squeeze with lime juice and taste. Add more lime juice if needed.
3. Serve with tortilla chips, or atop fish, chicken, or burgers.