Peach Salsa Cruda
Last week I experienced one of the most perfect days a chef could have; I was asked to do an outdoor cooking demo at the beautiful Leu Gardens in Orlando, where I was greeted by butterflies and blooming, fragrant native Florida flowers. As if the setting weren’t enough, I was also given the honor of cooking with just-picked Florida blueberries and peaches. Yes, peaches! Although the growing season is short, Florida produces some of the sweetest peaches in the South.
On the menu was my blueberry galette, which will be featured in the summer edition of Edible Orlando Magazine on June 1st. And a fresh Florida peach salsa cruda:
Florida Peach Salsa Cruda
Yields: 2 cups
Prep time: 15 minutes
Allergy info: soy-free, gluten-free, dairy-free
Ingredients:
8 Florida peaches, diced 1/4-inch
2 plum tomatoes, seeded, diced 1/4-inch
1/4 cup minced red onion
1 small garlic clove, minced
1/4 cup chopped fresh cilantro
1 teaspoon minced fresh jalapeno
1 tablespoon fresh lime juice
Kosher salt and cracked black pepper to taste
Directions:
In a large bowl combine peaches, tomatoes, onion, garlic, cilantro, jalapeno and lime juice; stir until well combined. Add salt and pepper to taste.
Transfer mixture to a colander; place colander in a large bowl. Refrigerate at least one hour, or overnight. Transfer salsa to a serving bowl, reserve liquid. Serve chilled salsa with chips, or as a relish over fish, chicken, pork or steak.
Chef’s note:
The reserved salsa liquid makes an excellent base for a summer cocktail.
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>What a lovely day and what a lovely salsa. I can't wait to give this a try.
Thank you for the recipe!
>Finally got a chance to check out your blog. Yes, that peach salsa was good! A salsa with a sweet twist. Also enjoyed the blueberry pie you made, so good yet so simple to make.