we haven’t turned on the oven or stove much this summer
save for the quick pasta salad fixes
or soft boiled eggs
or slow roasting tomatoes
we’re also training –
me for the half (WHO AM I?)
he for the full (HE’S CRAY)
all i want to do most nights is throw things in a pile
douse in olive oil + balsamic vinegar
and top on toast or crackers.
so that’s what we do.
this salsa is a deviation from that,
using lime juice instead
and tortilla chips are the vehicle to bring
summer’s deliciousness to your mouth.
*note: depending on the liquid seasoning that you use, this can be either a salsa or bruschetta topping. in parenthesis i’ll add in what alternative ingredients you can use to make it a rustic, summery toast topper.
1 large just ripe peach, pitted and diced
1 half red onion, diced
2 jalapeno, seeded and diced
2 ears of corn, sliced as close from the cob as possible
2 large tomatoes
juice of two limes (drizzle of olive oil + balsamic vinegar)
bunch of cilantro, rough chopped, leaves + stems (bunch of torn basil leaves)
salt + pepper, to taste
this is not rocket science, slice and dice to your hearts content. depending on how sweet your peaches or how tart you like your salsa, season to your taste.
mix in a bowl.
allow to mix and mingle for a few hours, ideally overnight.
serve with tortilla chips.
1 year ago: peach ginger scones – vegan
2 years ago: vietnamese pickled carrots + daikon