This summer has me craving Mexican food like no other, so naturally I’ve been spending many of these warm days enjoying chips, salsa and cerveza with friends. With a Mexican supper club coming up, I thought it might be fun to spice up the average salsa – and I don’t mean in the mouth-on-fire sense. Last weekend, some friends of mine took a little peach picking trip out in New Jersey and the buckets of the sweet, juicy fruit that they brought back with them kicked a little inspiration into my salsa experiment.I started researching peach salsa and came across quite a few recipes, but I finally settled on making a variation of this Simply Recipes creation that had me at shallots and ginger. I tossed aside the mint and jalapenos and substituted the sugar for a bit of agave and this salsa turned out to be the perfect refreshing combination of ingredients for a warm summer night. I baked some sprouted grain tortilla chips, curled up on the couch with a michelada and enjoyed this sweet, savory and unusual salsa. Here’s how to make it…
2 rip peaches peeled and chopped
1/2 shallot chopped
1 tbs grated fresh ginger
1/2 tbs agave
Juice of 1 lemon
Salt and pepper to taste
Combine all ingredients in a bowl, mix together and serve. If you prefer, you can place ingredients in a food processor and pulse until finely chopped but not pureed.