Summer Peach Salsa
2 cups peaches, peeled, and cut into 1/4-inch dice, about 2 large
1/3 cup shallots cut into 1/4-inch dice, about 2 large
1/3 cup red bell pepper cut into 1/4-inch dice, about 1/4 medium
1 small clove garlic, minced or pressed
1/4 cup chopped kalamata olives
1 tsp. finely chopped chipotle chile en adobo,
about 1/2 large chile or to taste
1/4 cup lightly packed chopped cilantro leaves
1/2 tsp. salt or to taste
1/4 cup freshly squeezed lime juice from 2 large limes
Cook’s note: Use only ripe, sweet, juice peaches for the salsa. If you can’t find great peaches, skip this recipe.
Combine all of the ingredients in a small mixing bowl. Mix well and refrigerate for at least one hour or up to two days. Serve as an accompaniment to grilled chicken or fish or with tortilla chips.
Makes about 2 1/2 cups.