It is late July, which means that it’s PEACH SEASON.
While strawberries have my heart as one of my favorite foods (second only to my mom’s roasted chicken), peaches are probably one of my favorite fruits. I love their slightly fuzzy exterior, super sweet interior, and their versatility.
While I adore eating fresh peaches by the basket during the summer (best peach memory? Eating a sun-warmed peach bought off the back of a pickup on a tiny Georgia highway!), I have become a big fan of cooking with peaches. While I used them mostly in sweet things (like my Blueberry-Peach Oatmeal Crisp), I have started to branch out into savory recipes too (like my Grilled Peach + Prosciutto Pizza).
During one of my Pinterest scrolls, I kept seeing recipes for peach/mustard sauces for pork… and I knew I wanted to make it! The same day, I saw a recipe on TV for an apricot salsa to top grilled pork loin. And my kitchen was overflowing with peaches. So I grabbed my peaches and started experimenting!
And while the peach-mustard sauce flopped, the peach salsa ROCKED. The peaches were sweet, the jalapeño were spicy (and a little fruity), and the lime was perfectly tart. Basically, it was the perfect topper for our grilled pork (but would be divine on chicken or fish too!).
This is probably the easiest recipe on this site.
Grab a bunch of peaches, slice the flesh off from the pit, dice, and then toss into a bowl. Add in a half a minced jalapeño and a healthy squeeze of lime. Season with salt and stir. Taste, adjust the seasonings.
THEN. YOUR. DONE.
This is going to be your go-to cookout topping for the rest of the summer.
Plus, it’s a great way to celebrate the star of the season – the peach!
- 4 medium-sized peaches, washed, pitted, and diced
- ½-1 jalapeño, seeds/membrane removed and diced finely
- Juice from ½ a lime
- ⅛ teaspoon kosher salt
- In a small bowl, combine all ingredients - stir to combine. Taste and add more salt/lime juice as needed. Serve as a topping for grilled meats, poultry, or fish.