Peach Salsa with Herbs and Poblano

I remember a road side stand that would pop up each summer near my home in Richmond, Virginia that had the most unbelievable peaches from South Carolina.  It would be late July or August before they would appear but they were worth the wait.  They would just drip when you bit into them. So much so that you needed to stand over a sink to eat ’em. They were outstanding in warm weather desserts such as cobbler and pie.  And they were just as good on their own.

Peach salsa is the best of summer garden ingredients and is one of those salsas that can be used in a variety of ways. I prefer a two to one ratio – more peaches and less tomato and onion so that the peaches aren’t overwhelmed.  A hint of poblano pepper is a nice change from a jalapeño and provides a little less heat. Be careful though – poblanos are known to be fickle. I’ve heard there can be a hot one that sneaks in from time to time. And then they can be more like a bell pepper – that’s what I encountered when I tasted mine from a local grower.

This salsa is so fresh with added cilantro – a few sprigs of mint are great too if you are growing some in your garden.  This comes together quickly for a nice light appetizer or as a side or topping to your grilled fish or chicken.

Recipe – Makes about 1 – 1/2 cups of salsa

2 medium peaches, diced

8-10 grape tomatoes, diced

2 tablespoons of diced onion

1/4 of a poblano pepper, diced (no seeds)

1/4 cup of cilantro

3 or 4 mint leaves (optional)

Juice from a half of a lime

1/4 teaspoon of salt

Dice peaches and tomatoes so they are a similar size.  Add to medium size bowl.  Add onion, pepper, cilantro and mint and combine.  Add lime juice and salt and mix well. Taste salsa and add more lime juice or salt as needed.