Sunday, July 18, 2010
This is a recipe based on one I first made from my Betty Crocker cookbook (which is where the pic comes from). It's made to go with cornmeal breaded chicken, but we also like to make a big bowl just to eat/use as salsa (hence, this recipe is about 1.5-2x the original). A couple words of warning: 1. It's very addictive! 2. It's best if you can find peaches that are ripe enough to be sweet, but still firm and 3. It really can only be made right when peaches are in season, so for all you fellow Midwesterners, enjoy it while you can!
-4 1/2 cups peaches, pealed and chopped (6-7 medium peaches)
-2 1/2 cups tomato, chopped (~2 large tomatoes)
-3/4 to 1 bunch green onions, chopped
-1/4 c. chopped fresh cilantro (can also use dried, but I recommend at least getting the cilantro in the tubes - found in the produce section, near fresh herbs in containers)
-1/4 c. + 2 T. vegetable oil
-1/4c. cider vinegar
-1/2 t. salt
1. Chop peaches, tomato, and green onions. This is made to be a chunkier salsa, so it can be coarsely chopped.
2. Add oil and vinegar, stir to combine. Add chopped cilantro and salt to taste.
3. Refrigerate until chilled. Enjoy with tortilla chips or in your favorite summer recipes.