Sweet Summer Peaches. I wish you could stay forever. This Peach Cilantro Salsa is great in so many dishes or just pop open a bag of chips and chill.
Last year my in-laws brought us a HUGE basket of Georgia peaches – maybe they were from South Carolina – I can’t remember. I’ll let the folks in GA and SC decide who has better peaches. They were good. Real good.
We froze bags full. Preparation for, dare I say it, winter. Each little bag was a little ray of sunlight – keeping us afloat on those long winter days.
Whoa. Let’s get back to summer here. I’m buying up all the peaches I can and preserving summer indefinitely.
Last week I made these Peachy Grilled Eggplant Stacks with Ricotta. Proving peaches can go with pretty much any food pairing.
The other day I went out shopping for peaches to make Sweet Summer Polenta with Peach Cilantro Salsa. Somehow I got “diverted” to TJ Maxx and came home with a new dress and a salad spinner. How I lived without a salad spinner to dry my fresh herbs and garden greens is beyond me. Thanks TJ.
It made washing and drying cilantro a cinch and got me snacking on fresh, homemade salsa ASAP.
A bag of chips and this Peach Cilantro Salsa sounds just right for a lazy Sunday afternoon on the porch.
- 1 cup fresh peaches diced, about 1 large peach
- 1 cup diced mixed tomatoes/tomatillos (use any combo)
- ½ cup diced orange bell pepper
- ½ cup chopped shallots
- ⅓ cup chopped cilantro, packed
- 1 finely diced jalapeño
- 1 tbsp lime juice
- ¼ kosher salt
- 1 tsp honey or agave syrup
- Place all ingredients in a bowl, mix well and enjoy!
To turn it into a respectable meal, I’ve added a pan friend polenta cake. Crisp and golden with smashed avocado and peach cilantro salsa on top.
- 2 cups corn grits (polenta) - I use Bob's Red Mill
- 7 cups water and/or vegetable broth (I use 3.5 cups of each)
- 1 tsp salt
- 1 Avocado, mashed with ¼ tsp salt and squeeze of lime
- 1 recipe Peach Cilantro Salsa (above)
- Bring water/broth to a boil in a large saucepan.
- Slowly add in polenta, stirring as you add to evenly distribute.
- Turn the heat to low so the polenta slowly cooks for 40 minutes, stirring every 5-7 minutes to prevent sticking. A bubble or two may pop to the surface as it cooks, so be careful not to get burned.
- While you wait for the polenta, prepare the peach cilantro salsa.
- When the polenta is done, turn it out onto a 9 x 13 rimmed baking sheet lined with saran or parchment paper. Spread evenly until nice and smooth. Let cool. (you can speed this up by popping it in the freezer for 5-10 minutes).
- Flip the cooled polenta over onto a cutting board. Slice or use a round cookie cutter to create individual pieces.
- Heat 2 Tbs olive oil in a pan over medium high heat. Sauté the polenta pieces 4-5 minutes on each side - resisting the urge to move them as they cook. If you move them, they will stick, when they're toasty they will release themselves.
- Top with mashed avocado and peach salsa.
Take advantage of all the juicy peaches summer has left to offer and enjoy!