I think this is one of my most favorite food combinations. Peaches, onions, and hot peppers atop well… just about anything. I’ve used this on flank steak, chicken, pork, fish, and even with tortilla chips. Versatile, indeed.
Peaches are pretty much my favorite summer fruit. I remember the pies my grandmother made from peaches from her neighbor, Mrs. MacNamee. Summertime was always great at their house. Grandma and Grandpa had strawberries and grapes – and a chicken coop! – and Mr Brown on the other side of them grew watermelons. My brother and I actually stole his seed melon one year – it was the biggest in his yard – and, while he knew we did it, couldn’t prove it. We barely escaped that one. Boy, was he pissed. We laid low for a long time.
But back to peaches…
My sister, Arlene, lived on a peach orchard for many years and we definitely had our share of juice-down-the-arm peaches. From salsa to pies, to jams and preserves, we canned, baked, cooked, and otherwise consumed peaches all the time. It was good eating.
Peaches on the east coast haven’t always been as good as the California peaches from my youth, but we’ve been getting a pretty good supply from California the past few years that have made my tummy smile. They’re perfect for pies, cobblers, salsas, fruit salads, or just eating out of hand.
Here’s my quick salsa recipe. It takes seconds to prepare.
Peach Salsa
- 2 ripe peaches, diced
- 1/2 small red onion, diced
- 2 jalapeño peppers. minced
- 2 tbsp cilantro, minced
- salt and pepper, to taste
Mix ingredients and chill.
This time around I actually used one cayenne pepper from our garden and it added all the heat we needed.
The fruit can be switched out to plums, strawberries, apricots, or whatever suits your fancy.
For the tenderloin, I just rubbed it with a bit of chipotle powder, salt, and pepper before putting it on the grill. Also really basic and simple.
It’s going to be sad to see them go for the season…