The trees around here tell me that Autumn is on the move. However, in Bellingham it is known that summer doesn’t fully start until the Fourth of July and sticks around till end of September. Today would prove otherwise. But, I’m not letting it get to me and trying to make up for so much lost time in the kitchen this summer. Peaches, nectarines, apples & plums are in abundance. In fact, you can still get strawberries, blueberries & raspberries at Joe’s Garden (oh how I love thee). Not to mention the nightshade vegetable/fruit family abounding everywhere.
And since we’re leaving to Vegas this week for my sister-in-law’s wedding, I needed to do something with the tomatoes & peaches before I left. A peach pico de gallo sounded wonderful. I think it was two summers back we would buy this mango-peach salsa from Costco & simply loved it. It was more on the sweet side, not as much spice, but perfect for grilled chicken, salmon or even better…scrambled eggs. My version is less sweet and it tastes like a pico de gallo should–fresh. You can up the spice factor however you like. It takes me to the beaches of Mazatlan where my grandpa lives, except this time I’m older and can drink a beer with it. Enjoy!
P.S. We got our camera in the mail this week (must use the word “our,” as I’ve already said “my” once–OOPS!) & I love it!Sour Lemon Scones
Peach Pico de Gallo (printable recipe)
1 medium sweet onion, diced
1 large red pepper, diced
1 jalapeno pepper, minced (the heat is in the inner white spine, so you can remove that to make it less hot)
6 hothouse tomatoes (Joe’s Garden), diced
1 1/2-2 lbs peaches, chopped & skinned
pinch of salt
juice of one lime
Optional: If you want more heat, add more jalapenos.
Directions: This is relatively easy to make. The work is done with a sharp chef knife, cutting board and bowl. Cut, dice, chop, etc and put it into the bowl. Mix together, taste for flavoring & add more of what you think you need. Eat with chips, serve on eggs, chicken, salmon, fish tacos, cod, halibut. Add a mango if you like.