It’s the End of Summer; Let’s Salsa

Written By Pam Brandon and Anne-Marie Denicole On October 6, 2010

The divas caught the tail end of South Carolina peach season, receiving a generous box of the sweet orbs from a gal pal who couldn’t resist showingsummersalsa off her state’s finest. The fruit is delish straight up, but we played around with this sweet-savory recipe she also sent to us, courtesy of peach lover Ray Craft from Lauren, S.C.
We can eat this addictive concoction with a spoon, but it’s a real treat with on anything from grilled salmon to a beef taco.  You’ll never want to eat salsa from a jar again.  

End-of-Summer Salsa

2 large ripe peaches
3 medium ripe tomatoes
1 yellow or orange bell pepper
1 red bell pepper
1/2 medium red onion
1 to 3 fresh jalapeños, minced
1 large ear fresh corn, cooked and cut off the cob or 1 (11-ounce) can corn, drained (optional)
2 tablespoons Worcestershire sauce
1 lime, juiced
2 to 3 tablespoons coarsely chopped fresh cilantro
1 teaspoon coarse salt
1/4 teaspoon ground black pepper

Dice peaches, tomatoes, bell peppers and onion. Place in a large bowl; add jalapeños and corn, if using.  Add Worcestershire sauce, lime juice, cilantro, salt and pepper, and stir to combine.

Diva confession: “Salsa” just means “sauce” in Spanish, and the possibilities are endless.  Salsas generally contain tomatoes, but other than that, the sky’s the limit. Onion, cilantro, garlic – what you add is up to you. While salsa usually is served with tortilla chips, think of it as a bowlful of goodness, high in fiber and vitamins, low in calories and fat. Serve atop couscous or rice, or with chicken or fish. Don’t be afraid to experiment. If you like sweet, try mangoes or kiwis. If savory is your preference, add avocado, black beans or cucumber. Plenty of lime, a dash of salt, and you’ve got your very own recipe.

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