Thursday, August 1, 2013

Have a Happy National Peach Month with Chunky Peach and Avocado Salsa!

Once upon a time, my cousins had a huge peach orchard in Mexia, Texas. They had a trailer that sat right in the middle of it. You could open a window and pick a peach. When I would go visit during the summer, there were always plenty of fresh peaches to eat. My cousin would also put up peach preserves that were to die for. Who wouldn't love biscuits with peach preserves for breakfast, fresh peaches for lunch, and hand churned peach ice cream for dinner? Peach heaven! While my cousins no longer have the peach orchard, I still love the beautiful Freestone peaches from that area.

Late June, early July is the peak time for Freestone peaches from Mexia and every year we head up to the fruit stands in the area to find the best. My recipe is a healthy way to enjoy peaches. This salsa is great with chips, but I enjoy it alone, like a salad. It would also go well with a grilled chicken breast or poached fish.

Chunky Peach and Avocado Salsa
by Linda

4-5 peaches, washed, seed removed and diced*
2 large avocadoes, peeled, seed removed and diced*
1 lemon, juiced
2 large summer tomatoes, washed and diced*
2 large jalapenos, washed, seeded and diced
½ purple onion, peeled and diced
dash of pepper
dash of sea salt
2 Tablespoons Sciabica Lemon Extra Virgin Olive Oil
1 Tablespoon poppy seeds for garnish
3 Tablespoons chopped chives for garnish

*Remember this is chunky salsa, so your peach, avocado and tomato dices should be large.

1. Combine diced peaches and avocadoes in large bowl.
2. Add lemon juice and gently mix.
3. Add diced tomatoes, jalapenos and purple onions
4. Add pepper & sea salt to taste
5. Add lemon olive oil, poppy seeds and chives, gently mix
6. Serve with your favorite chips

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