Well, aren't you just the sweetest little Georgia peach?!
All right, so this isn't really about Miss Billie Jean, although it could be. The first crop of Georgia peaches have shown up in our markets. It actually sometimes can be hard to find a local peach here later in the season--they all get shipped away before we even get a crack at them and I refuse to buy them from New Jersey, just on principle. But here they are, to be enjoyed for now, so I decided to put them together with another local crop--sweet onions. What does that spell? Peach salsa.
Chop up 1 yellow tomato and 1 medium orange bell pepper.
Also cut up 2 peaches and 1 small Vidalia (or other sweet onion).
And mince 3 jalapenos. You can use less if you want a more mellow salsa.
Dump it all together in a bowl. Very pretty!
Add the juice from one lime and 1/2 cup cider vinegar, plus 2 teaspoons each salt and sugar.
And what else? Cilantro.
Mince up 2 tablespoons and stir it in.
And that's it! Let it sit for at least 15 minutes for flavors to combine, then taste to see if it needs more salt or lime juice. If you are making it a day or so in advance, don't add the peaches and tomatoes until shortly before serving--otherwise they'll break down too much in the acid.
Serve with blue corn chips and
margaritas on a porch somewhere. This would also be great over grilled fish--tuna, salmon or even sauteed tilapia.
Well, aren't you just the sweetest little Georgia peach?! 
All right, so this isn't really about Miss Billie Jean, although it could be. The first crop of Georgia peaches have shown up in our markets. It actually sometimes can be hard to find a local peach here later in the season--they all get shipped away before we even get a crack at them and I refuse to buy them from New Jersey, just on principle. But here they are, to be enjoyed for now, so I decided to put them together with another local crop--sweet onions. What does that spell? Peach salsa.
Chop up 1 yellow tomato and 1 medium orange bell pepper.
Also cut up 2 peaches and 1 small Vidalia (or other sweet onion).
And mince 3 jalapenos. You can use less if you want a more mellow salsa.
Dump it all together in a bowl. Very pretty!
Add the juice from one lime and 1/2 cup cider vinegar, plus 2 teaspoons each salt and sugar. 
And what else? Cilantro.
Mince up 2 tablespoons and stir it in.
And that's it! Let it sit for at least 15 minutes for flavors to combine, then taste to see if it needs more salt or lime juice. If you are making it a day or so in advance, don't add the peaches and tomatoes until shortly before serving--otherwise they'll break down too much in the acid. 
Serve with blue corn chips and margaritas on a porch somewhere. This would also be great over grilled fish--tuna, salmon or even sauteed tilapia.
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