Until I was well into my twenties, my experience with peaches was limited to the following
Peaches are in grown-up cocktails, too
The kind in the tin can with the peel back lid like a can of cat food has, usually accompanied by maraschino cherries and pears. It was only later that I learned what a real "cocktail" was.
The video game princess from Super Mario Brothers. Remember Princess Peach? She would say "Peaches!" Or maybe that's just the Baby Peach in MarioKart. I really wanted Princess Peach's blonde hair, even if it was feathered. Anyway.
Nowadays, I know a good peach when I see one. Soft and fuzzy on the outside, juicy and sweet on the inside. I am definitely a pro-"juice-down-the-chin" girl. I'd much rather have a messy peach than a crunchy one.
Peaches are only good in Maryland for a short time, especially when you want to source them locally. Our CSA has provided us with fresh peaches for the past three weeks, and we're having a hard time keeping up.
Hence the following recipe; a great way to use enough peaches to feed a crowd. Just double or triple or quadruple the recipe based on how many people at your summer soiree.
This is a healthy, sunny, and refreshing salsa made with peaches, jalapeños, and basil. A hint of earthy cinnamon rounds out this festive summer dish.
I found that letting the salsa marinate for a while enhanced the flavor. I'd recommend making this a day or so ahead of time and storing it in the refrigerator until an hour or two before you serve it. I also recommend serving it with blue corn tortilla chips, since it's prettier. But you serve it how you like it. I promise I won't hunt you down.
Summer Peach-Jalapeño Salsa with Basil and Cinnamon
2 peaches, peeled and diced small
6 fresh basil leaves, chopped
1 large jalapeño pepper, diced small (remove the seeds to reduce heat)
1/4 tsp ground cinnamon
2 tsp lemon juice
1. Combine all of the ingredients in a bowl.
2. You're done.
3. Really. Stop looking at me like that and go eat your salsa.