The MOM 100 Blog
I was at the market the other day and peaches were on sale for $.49 PER POUND! $.49! How many pounds do you think I bought? The first person to guess correctly gets a copy of The Mom 100 Cookbook.
And then the insanity begins, woman against peaches. My kids can pack away a couple of peaches each during a summer day (and so can Gary, but he likes his peaches hard and crunchy, like an apple, which he got from his mom, which disturbs me, but since he is an otherwise good person I am willing to let this go).
I revisited a fizzy peachy mango drink from last summer, and will be making a peach blueberry crisp, a peach crostada, and if time allows, a peach clafoutis in the coming week. But first I am making this over and over again. It’s a gorgeous sweet and piquant salsa, and will transform a simple piece of grilled chicken or pork or fish into a special weeknight dinner. Also, keep it in mind and try it with slices of roast turkey around the holidays (especially great if you want to brighten up leftovers). Also amazing heaped on a burger. And if you just put out a bowl of this with some pita or tortilla chips, what a sophisticated little appetizer you have made.
You can roast the peppers in the oven (see Roasting Peppers Tip) or on the grill, or just buy them at a specialty foods store.
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
2 tablespoons minced cilantro
1 teaspoon honey
Kosher salt and freshly ground pepper to taste
1 red pepper, roasted and diced
2 cups finely diced peeled ripe peaches
¼ cup chopped onion
- In a medium-sized bowl combine the vinegar, lemon juice, cilantro, honey, salt and pepper. Add the bell pepper, peaches and onion and gently toss together . Cover and chill salsa up to 4 hours.
If you're firing up the grill....
You could also halve and pit the peaches and give them a quick spin on the grill, not to fully soften them, but just to give them some nice grill marks and get those juices going a bit more (especially if they are not perfectly ripe).
Preheat the broiler. Place the pepper under the broiler. As the side facing the heat bubbles and starts to blacken, after about 2 minutes, turn the pepper to the next side. After about 4 turns, the whole pepper should be blistered. Take the pepper out, put it in a bowl, cover it with a dishtowel, and let it steam. After about 5 minutes, take off the dishtowel, and when it’s cool enough to handle, peel off the skin, and pull it apart so you can remove the seeds and core.