Spicy Peach Salsa
One of my lifelong dreams came true last Sunday. Tyler took me to a pumpkin farm. Not a pumpkin patch on some city corner…a pumpkin farm. It was in Porter, OK (about 45 minutes away from Tulsa), which is actually the peach capital of Oklahoma. Who knew?
At this pumpkin farm, they take you on a hay ride (!) to the growing area, where you can pick out your own pumpkin and bring it back to the barn to get charged. I mean…again. Lifelong dream. I love Oklahoma so much. You don’t even want to know how many pumpkins we bought.
I’ll be talking more about this magical pumpkin experience since we are on the brink of pumpkin-everything season aka October. BUT, this farm also was selling fresh peaches by the bundle – fitting since again, Porter is the peach capital of Oklahoma. Clearly I couldn’t refuse this offer.
However, now I have about 20 peaches (slightly over-bought), so the next 15 recipes on More Like Madeline will likely be featuring peaches. If you don’t like peaches, just check back in about 6 weeks when I’ve finally rid myself of all of these peaches.
This salsa takes about 10 minutes to throw together, and is the perfect mix between sweet and spicy. Give it a shot – I served it to Tyler with chips for a post-work snack, and then on top of fresh salmon filets for dinner! Both were awesome.
SPICY PEACH SALSA
2 ripe peaches (you could substitute canned peaches if you don’t have fresh ones in your market)
2 medium sized tomatoes
1 jalapeño pepper
1 red bell pepper
1/2 large white or red onion (I had white on hand, red would work even better)
Juice of 1 lime
Large handful chopped cilantro
1/2 tsp chili powder
- Give the peaches, tomatoes, jalapeño, bell pepper and white onion a rough chop. I like my salsa a bit more chunky, so if you like it more fine just dice everything up a bit more.
- Combine all ingredients in a large mixing bowl and stir well. If your batch turns out too sweet, add a bit more lime juice and salt.
- This salsa tastes great immediately, but if you can let the ingredients combine in the fridge for 30 minutes-1 hour, it will be even better!