Thyme Out

During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!

Ingredients

• 6 peaches, peeled and diced
• 1 cucumber, peeled and diced
• 1 jalapeno pepper, peeled and diced
• 1/2 red onion peeled and diced
• 1 Tablespoon fresh ginger, peeled and diced
• 1 lime juiced
• 1/4 cup chopped cilantro
• pinch of sugar
• salt and pepper to taste

Directions

1. mix all the ingredients together
2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish

This entry was posted on Monday, August 10th, 2009 at 3:08 pm and is filed under Fourth of July Recipes, Fruit, Mexican, Salsa. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.