Peach Salsa
We had the most amazing wedding here this weekend! Congratulations to our very own Rye and Becca! One standout from the dinner was a lovely peach salsa, which we spooned over spit roasted pork. Wow. If your peaches make it into your kitchen and you don’t want to eat them plain (for some crazy reason), try this with tortilla chips, or spooned over most any kind of grilled meat.
Recipe adapted from The Pioneer Woman.
–Jenna Muller
Ingredients
All the peaches from your box, peeled (or not), and diced. Make sure to keep the juices and add them to the salsa.
1 onion from your box, diced very fine
1 jalapeño or other spicy pepper, seeded and minced. If you like yours extra spicy, add some seeds into your salsa.
1/2 bunch cilantro, chopped
1/4 teaspoon chili powder
dash of salt
juice of 1 lime
Instructions
Mix the peaches and their juices with all the other ingredients. Adjust the seasoning. Cover and refrigerate for at least an hour before serving.
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