Peaches are an essential part of summer where I live. This Ginger Peach Salsa is perfect for grilling, also an essential part of summer.
I live out in the country in the land of orchards. I drive every day during the month of August past a sign that reads “The Best Peaches in The World.” Some days, this hand painted sign has one below it saying, “Sorry, sold out, next crop one week”
You have to be on top of it. You can’t just drive by, thinking you’ll stop in another time. The peaches sell quickly, and I missed the boat too many times. I've finally learned that when I see that sign, I stop. Because on my return trip home, the sign more than likely be saying, “Sorry, sold out.”
These peaches are simple sunny perfection. The family that owns this farm gate orchard always asks if you are travelling. I guess most visitors are tourists, and they sell their peaches accordingly. The tourists get the not-so ripe ones, so that they have time to transport them home. But when I tell the lady manning the fruit stand that I'm local, I see the spark in her eye, and she shows me a case of the most perfectly, tree-ripened beauties.
These peaches are meant to be taken outside on the grass, and bitten into with abandon, so that the juice runs down your face and you don’t care because you are tasting pure summer. To bite into a fresh picked, tree ripened peach is a summertime experience like no other.
I always buy a ten pound box of those perfect beauties, intending to make some cobblers, salsa, ice cream, or whatever. But a lot of times we just end up eating them just the way they are meant to be. On the porch, in the grass and over the sink, leaving peach stains on T-shirts and summer memories.
This year I'm a little more on top of things. This ginger peach salsa is delicious on grilled salmon or chicken. If you're looking for more peachy recipes, try Spiced Rum Grilled Peaches, or Peach Pecan Cinnamon Buns
- 3 medium peaches, peeled and diced
- 1/2 cup diced red onion
- 1 thumb sized knob of fresh ginger, grated
- zest and juice of one lime
- 2 tbsp chopped fresh cilantro or flat leaved parsley
- 2 green jalapeno peppers, seeded and finely diced
- salt and black pepper, to taste.
- Put all ingredients in a bowl and gently combine. Refrigerate for an hour or more before using. Serve on grilled salmon, chicken, or pork. This is also excellent on grilled Portobello mushrooms, chicken, or turkey burgers, and as a taco topper.