Monday, July 9, 2012

Summertime Is Peachy Keen!

At last it is summer here in the Pacific Northwest! July 5th is usually the day when Mother Nature flips the switch from cold and rainy to hot and sunny, and this year she did not disappoint. So now it's finally time to break out my summer standby recipes. I thought I'd share one we had last night. After an afternoon trip to Dairy Queen and then eating handfuls of blueberries, salmonberries, and thimbleberries foraged in the woods, we were ready for something light! So here it is: a fresh peach salsa, which is best served on top of sliced grilled pork or ham steak and, believe it or not, corn bread! Yum!

Fresh Peach Salsa
Makes 3 cups

3 cups diced peeled peaches
1/4 cup dried cranberries, chopped
1/4 cup fresh orange juice
3 tablespoons minced shallots
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes

Combine all ingredients in a bowl, cover and chill for 1 hour.


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