Mexican

Peach Salsa

Tomorrow is our office’s wild and crazy end-of-fiscal-year party at my boss’s house. I’ve heard rumors of margaritas, karaoke machines, and most importantly, free dinner. I couldn’t pass this opportunity up to make something for the group. 
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During my daily blog trolling, this Summer Peach Salsa recipe jumped out at me. It’s easy and yummy and colorful. The trick to the recipe is blanching the peaches to make the skin easier to peel off.
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“X” the bottom and throw it in some boiling water for 1 minute, then immediately into ice water.
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The skin comes right off! Unless it’s not ripe like one of mine, then its still a pain in the neck to peal.
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I bet this would be delicious on top of fish, or in shrimp/fish tacos. But it works just fine with chips.

Recipe:
3 ripe peaches, about 1 pound
1/4 cup red onion, diced small
1/4 cup red bell pepper, seeded and diced small
1/2 – 1 jalapeno pepper, minced (more or less to taste)
1 tablespoon minced fresh mint (or more to taste)
Juice from 1/2 lime
Kosher salt, to taste

First you need to peel the peaches. Fill a large stockpot with water and bring to a boil. Cut a small X into the bottom of each peach. Drop the peaches into the boiling water for approximately 1 minute. Using a slotted spoon, remove the peaches and immediately submerge into an ice bath to stop the cooking process. Gently peel the peaches using your hands or a paring knife (the riper the peach, the easier this will be). Dice the peaches into small cubes.

Combine the chopped peaches, onion, bell pepper, jalapeno, mint, and lime juice. Season with a pinch of kosher salt. Chill for one hour to allow flavors to combine and serve immediately.

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