Peaches are in season and I wanted to make a summery salsa for taco night with friends. This is loosely based on a Bon Appetit recipe I found on Epicirious, but I skipped a few ingredients and added a few more to my own liking. We served this with tortilla chips and also used it to top Mr. MVP’s grilled shrimp tacos. Note on peaches: they’re on the Environmental Working Group’s Dirty Dozen list of produce with pesticides, so it’s always best to choose organic.
Peach and Cucumber Summer Salsa
1 white peach
1 yellow peach
1 hothouse cucumber
1/2 red onion
Fresh black pepper
Dice peaches and cucumber (skins on both) and place in bowl. Finely chop 1/2 red onion and add to bowl. Add zest of 1 lime and juice from both limes. Add salt and pepper to taste. Chill before serving. Enjoy.
Wine note: Mr. MVP poured us Moscadello from Capanna, a rare white Italian wine with the perfect amount of sweetness.