Peach Salsa


| 8/23/2017 2:04:00 PM


Connie Moore

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Last week vendors at our local farmers market still had locally grown yellow and a limited supply of white peaches. I hadn’t seen white peaches since I was a teenager. Said to have a milder flavor, they are still tasty. We canned peaches, ate fresh peaches, and baked a double peach-oat crisp.

For a sweet and spicy salsa, we combined fresh diced peaches with favorite red and yellow tomatoes, onion, garlic, a bit of jalapeno pepper, some green pepper, some fresh cilantro, and a spoonful of vinegar.

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We didn’t measure but simply tasted as we put it together. Served with tortilla chips or mixed into a can of drained tuna, it was refreshing to say the least.



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