I’ve always had a little trouble not going the extra mile when it comes to entertaining. Even though I know I should KISS (keep it simple, stupid), some part of me always wants to fancy up a meal a bit, whether it’s with from-scratch pulled pork or a homemade dessert.
That’s why when I’m hosting something like a Super Bowl party and know I could just go out and buy some Green Mountain Gringo salsa (what’s your favorite store-bought brand?) I’ll sometimes wind up throwing together a simple dish like this–spicy, tangy, peach salsa. (You can also use mangoes if you can’t find good peaches this time of year). It’s like the caramel sauce on top of a sundae: a little something extra that will let guests realize, between enormous bites of nachos or dip, that you care not just about football but about feeding them well. And all without an oven.
Cara is the co-founder of Small Kitchen College and Big Girls, Small Kitchen.
Makes 2 cups
4 peaches, in a 1/4″ dice
juice of 1 lemon or 2 teaspoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
pinch red pepper flakes
3 tablespoons chopped fresh herbs: cilantro, basil, or mint, or a combination
generous grind of black pepper
Combine the peaches, lemon juice, sugar, salt, red pepper flakes, 2 tablespoons of the herbs, and the black pepper. Stir to combine.
Cover and refrigerate for at least an hour, and up to several hours. Taste for salt, and add more lemon juice or sugar to make the salsa as sweet or tangy as you like it.
Serve with grilled meats, on sandwiches, or in a taco spread.