Fresh Peach Salsa
Working with a young colleague who produces short videos on cooking, I prepared for the upcoming filming in mid-summer in Athens Georgia – read peak peach season -- by developing a fresh peach salsa. We will use it for the video over pan-seared chicken thigh. But if I could get good salmon right now we’d serve the peach salsa over grilled salmon.
This fresh peach condiment is a different, and fairly easy, use for our major Georgia fruit, and a change from the typical fruit snack and desserts that are all about.
Use the salsa over grilled meat, chicken or fish, or over cheese such as goat cheese or Brie, or just scoop it up with tortilla chips.
The recipe makes sufficient salsa for 4-6 people. But the recipe is easily doubled. The salsa will keep in the refrigerator for up to a week.
1 medium-large peach
1 small green onion, green part only
1-inch length piece of jalapeño pepper, membrane and seeds removed
1/8-inch slice of fresh ginger, peeled
2 sprigs cilantro or 3 mint leaves
1/2 teaspoon salt, plus more to taste
3 teaspoons brown sugar
5 teaspoons freshly squeezed lime juice
Peel peach and remove the pit. On a cutting board, using a chef’s knife, slice then finely mince the peach flesh. Transfer to a bowl. On the same cutting board, very finely mince the green part of the onion, the jalapeno, the ginger and the fresh herb leaves. Add the mixture to the minced peaches. Stir in the salt, sugar and lime juice.
the salsa rest for 10-15 minutes, Stir well and taste. If needed, add a little
salt, sugar or lime juice to taste. Store, refrigerated, for an hour or more
before serving to let the flavors mingle.