I recently found a salsa recipe from Simply Recipes that calls for either peaches or nectarines from recent fruit shares. We served this salsa with Bobby Flay’s shredded chicken and tomatillo tacos with queso fresco and David Byrne’s shrimp tacos. (Yes, David Byrne from the Talking Heads.)
I happened to have everything on hand for this recipe, including fresh jalapeño and mint from my community garden — two of the only things that survived in my plot this hot summer. — Josie Rubio
Salsa is a quick, easy way to use CSA peaches. Plus, they add a nice sweetness to savory tacos.
Makes about 2 cups.
- 4 ripe, firm yellow peaches, chopped (skin on or off)
- 2-3 tablespoons chopped shallots or onions
- 2-3 jalapeños, chopped (stem, seeds and ribs discarded)
- Juice of a lemon
- 2 tablespoons chopped fresh mint
- 2 tablespoons grated ginger
- 1 teaspoon sugar
- Salt and black pepper to taste
1. Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Make sure it doesn’t liquefy.
2. Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.