Peachy Pico De Gallo Salsa

Photo & Recipe Submitted By SLO Veg Subscriber Laura R

Recipe adapted from Cook By Color’s Stephanie Vanlochem

Approx. cooking time: 20-30 minutes

Yields: 4 Servings

Are you as excited as I am about ALL of the delicious types of stone fruit coming available at our local farmer’s markets and CSA’s right now, including @sloveg?? Well, I’m here to say that today is your lucky day because once you make this salsa highlighting the juicy and sweet peaches of the season those plain ole’ tortilla chips or tacos will never taste better!!

Ingredients

• 2-3 peaches (firm to the touch but not over ripe; diced medium)
• 4 small Roma tomatoes (remove seeds using a spoon; diced medium)
• 1 small Serrano Pepper (remove veins and seeds; diced finely)
• 1/4 cup scallions (chopped)
• 1/4 cup cilantro (roughly chopped)
• 2 Tbsp high quality olive oil
• 1 lime (juiced)
• Salt and pepper to taste just before serving (if you add the salt to early, it will draw moisture out of the tomatoes and make the salsa watery)

Directions

Mix all of the ingredients together in a bowl. Add a pinch of your favorite salt (Maldon sea salt, pink Himalayan, kosher, etc) just before serving. Serve with your favorite chips, inside of a taco, with some grilled salmon, steak, or even a tamale. Best to enjoy the day it is made.

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