Herbed peach salsa

Posted by Chie

In Japan, a part of summer was people exchanging oseibo, gifts to celebrate the season and show thanks to the people in your community. We would receive individually wrapped, plump, tree-ripened peaches in one-layer boxes with lids in the height of summer. The momo were each about the size of a baseball. When I’d bite into one the juices would drip down my arms. One day, I was so hungry for them I ate three, followed by a stomachache for the rest of the day. Beware of the fruit that lures you in with its magic!

Herbed Peach Salsa

4 peaches with skins on, diced (nectarines, plums,
pluots, apricots or cherries work well in combination or alone, as well)
1 avocado, diced, optional (add only if eating within a few hours)
6 radishes, diced small
1 small cucumber, seeded and diced
½ c cilantro, chopped
1/3 c basil, chiffonade
3 sprigs mint, chiffonade
1 lime, juiced
1 jalapeno, seeded and minced
Celtic sea salt
freshly ground black pepper

Prepare all ingredients and toss in a medium bowl.

Use as a dip for chips. Also great with grilled fish or to add flair to chicken tacos.
It’s also a refreshing snack.

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