In our CSA last week we got a bunch of peaches. In the past I haven’t been really keen on them, but this year since I’ve had the opportunity to get them for free, I’ve been eating them like mad. We got seven in our share this week and I was hoping to make a Peach Pie. Stu said that he would rather eat most of the peaches one bite at a time, so I decided to wait until next share.

In the meantime, Stu got to work right away with two peaches to make an awesome peach salsa.

Stuart’s Peach Salsa

2 peaches, chopped into fairly small pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalepeno pepper, chopped (sometimes seeded, sometimes not.)
1/2 red onion, finely chopped
1/4  cup finely chopped cilantro leaves
1/2 tomato, chopped (optional)
2 tablespoons olive oil (approximate guess.)

Combine all ingredients in a large bowl. Stir to combine. Transfer one half of the salsa mixture to a food processor and puree until combined and slightly liquidy. Add to the remaining half of the salsa. Chill in the fridge until it reaches desired temperature. Serve with chips, crackers, fish, chicken, or eat like soup because it’s just that good.

Along with eating this salsa almost daily with some nacho chips that we bought from the Mexican corner store down the street, we also paired it with some fresh pan-cooked Tilapia. It may have gone better with Mahi-Mahi, but at $7 per lb. this was the cheaper option. Stu sautéed the fish with some jalapeño pepper and lime juice and then topped it off with the salsa. I accompanied the fish with a watermelon, tomato, basil and feta salad. Perfect summer meal!