Honey-Lime Peach Salsa
You know what are kind of like peaches? Men.
At first they seem nice and fuzzy but after you bring them home and look a little closer, you realize there were a few rotten spots that you missed before.
Then you try to eat around the bruises, feeling discouraged and wondering if you’ll ever find one that’s just right.
Okay so maybe that’s not the best metaphor but you get the drift. You have to kiss a bunch of frogs to find the perfect peach…? It ain’t easy!
I’ve had peaches on the brain since we had that incredible sorbet a few weeks ago. If I had an ice cream maker, er room for an ice cream maker, then you can bet I would be recreating that sorbet in a heart beat but I don’t. So that’s that.
However I do have a knife and a cutting board which is all you need to make this summery salsa!
I know I’m not reinventing the wheel with this recipe but for my first time trying a fruit salsa, it turned out to be pretty awesome.
Peaches and basil are a surprisingly delicious combination, especially when they’re paired with sweet corn kernels and tomato. Then the garlic, onion, and jalapeno along with honey and lime make it a sweet-meets-savory combo that will have your taste buds dancing.
They’re the lightest and airiest most deliciousest tortilla chips ever. And no one paid me to say that. If they did I might’ve come up with a better descriptor than delicousest. Maybe.
Moral of this story: peach salsa = summertime. So grab a chip or smother it on top of something and enjoy!
Honey-Lime Peach Salsa
Yield: 4-6 servings
Prep Time: 15 minutes
Total Time: 15 minutes
- 3 medium-size peaches (or 2 large), cored and diced
- 2 tomatoes, cored and diced
- 1/2 red onion, finely chopped
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 jalapeno, seeded and finely chopped
- 1/4 cup packed fresh basil, finely chopped
- 1 garlic clove, minced
- juice of 2 limes (about 1/4 cup)
- 1 teaspoon honey (or agave for vegan option)
- 1 tablespoon olive oil
In a large bowl, combine the peaches, tomatoes, onion, corn, jalapeño and basil.
In a measuring cup, combine the minced garlic, lime juice, honey and olive oil then whisk together. Pour mixture on top of ingredients in the large bowl and stir until everything is evenly coated. Serve immediately or store in the refrigerator for up to 2 days.