Spring in New England felt like it only lasted for about a week this year before summer temperatures started arriving. I knew summer was officially here when I started seeing pints of peaches at the farm stand. Peaches are one of my favorite summer fruits because they are so juicy and refreshing. When diced peaches are combined with cooling cucumbers, it creates a fresh and zesty salsa. This salsa is delicious freshly made but it tastes even better the next day, after the flavors have had some more time to infuse.
I used an English cucumber for this recipe because it is more firm and less watery than a regular cucumber. You can add more or less jalapeño, depending on the level of heat you like. This salsa can be eaten with tortilla chips, in a taco or burrito, or on top of a salad.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 peaches, peeled and diced
- 1/4 cup diced red pepper
- 1/4 cup diced purple onion
- 1/2 cup sliced English cucumber
- 1 tbsp jalapeño, minced
- 1 tbsp scallions
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tbsp minced garlic
- handful fresh cilantro
- salt & pepper
Directions
1. Peel and dice the peaches using a paring knife. Add to a large bowl.
2. Add the cucumbers, peppers, onions, jalapeños, and scallions. Stir.
3. Squeeze in the lime juice.
4. Add the garlic and olive oil and stir.
5. Shred a handful of cilantro and add to the bowl. Mix.
6. Season with salt and pepper to taste.
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Photo: Lauren Sacerdote
