Southern summers are hot and long, seeing a heat index of over 100°f is almost a daily occurrence in Louisiana, unless there’s rain. Therefore, using the oven during the day is not usually a pleasant experience. Thankfully there’s quite a lot of options of what you can do with fresh produce! I love this salsa, it’s a great way to add a lot of flavor to a dish, without much time or heating up the kitchen. It can add a fresh slightly sweet flavor, but with a punch from the onion and jalapeño, to a variety of dishes; whether tacos, salads, fish, or meat.
While this is a newer recipe of mine, it’s still nostalgic. I remember picking fresh peaches outside of church when I was little and lived down in South Louisiana. The ripe peaches tasted so sweet and wonderful after a Sunday morning! I also remember getting fresh peach jam from my grandmother on occasion, it was always delicious on a buttery English muffin. Around the same time growing up my mom had planted a bunch of cucumber plants, and they ended up growing much more vigorously than she expected. They were so delicious, homegrown food is always superior in my experience, and there were many times I’d be out playing in the backyard with my sisters and have a snack of cucumbers on the patio.
My peach cucumber salsa can complement many summer dishes, with the sweetness of the peach, crisp cucumbers, fresh cilantro, sharp onion, and if you like a little heat the spicy jalapeño. Not only is it a delicious blend of fresh flavors, but it will also add a colorful pop, especially if you don’t peel the produce. The peel doesn’t just add a pop of color, either, it also holds a lot of vitamins.
When using cilantro it’s best to try to remove as much of the stem as possible. There are certain people who can taste a soapy flavor when eating cilantro, however, removing the stems can reduce the intensity of it. Cilantro can also be stored in the fridge for a long period of time if you set the stems in a cup of water.
Whenever I chop jalapeños or any other spicy pepper I make a habit of wearing rubber gloves, and I wash the knife and cutting board I used before I remove the gloves. Having had a chemical burn from peppers when I was little I’m not inclined to repeat the experience, so I’m extra cautious. You never want to risk getting the juice from a spicy pepper on your face or in your eyes.
- 2 Peaches
- 1/2 English Cucumber
- 1/2 Medium Purple Onion
- 1 Juiced Lemon
- 1 Jalapeño (optional)
- 1 Small Handful of Cilantro
- 1/2 tsp Sea Salt
- Slice peaches in half and remove the stone, using freestone peaches if possible, and chop with a 1/4" dice, place in a medium sized bowl.
- Chop the red onion and cucumber in 1/4" dice, add to peach.
- If using jalapeño slice in half, remove and throw out the seeds, and chop into a fine mince. Add to the bowl.
- Remove as many stems as possible from the cilantro, to prevent it from having a soapy taste. Run through it with a knife using a course chop a few times, add to bowl along with salt.
- Mix, use immediately.