Monday, August 1, 2011

Peach Salsa

4 peaches, diced
1 Tblsp freshly squeezed lemon or lime juice (add zest too if you like)
¼ cup red onion, finely diced
4 cloves garlic, finely minced
¼ bunch cilantro, chopped including stems
¼ tsp sea salt
1 (or more to taste) minced fresh chile, such as a jalepeño, serano or Suzie's padrons

Combine all ingredients. Makes about 2 cups

Try served with quesadillas with Spring Hill Monterey Jack! 

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