As much as I’m looking forward to chilly weather and our second arriving, I’m really going to miss summer and all of the bliss that comes along with it. It’s been such a beautiful season this year and I’ve relished long walks with my family, cooking dinners on the grill and feeling the gracious summer breeze through our windows during the day and night. This summer has been awfully good to me, including weather-wise and it’s one I’ll never forget.
One of the things I look forward to every weekend in the summer is the farmer’s market our town hosts in its downtown area. It’s a French market style, so the booths and rows of vendors are super close together, each covered by white tents. It gets annoyingly crowded at times, but I wouldn’t have it any other way. There’s something so real and European about it and it’s filled with so many vendors I enjoy visiting. Some mornings we’ll leave with organic honey, other days with kale or other fruits and veggies, and sometimes I’ll even snag a shirt or dress. We do have our regular purchases too (that we make every single week) – cinnamon and sugar donuts, iced coffee and a bag of juicy, sweet peaches.
Out of all the fine things my eyes see while scanning the farmer’s market, I can’t help but stop at the peaches. They are my favorite fruit and farm-fresh peaches just taste like heaven. Nothing compares. I usually take them home and try very hard to only eat one a day, but after this weekend, I decided to save them and make a peach salsa, because who doesn’t love a fruity salsa at the end of summer. Not only did I use the peaches I bought from the market, but I also used the serrano peppers we’re growing in our backyard. I’m so backyard-to-table it’s not even funny.
Please, please make this salsa this weekend before the summer comes to end. It’s the perfect way to end the season with a sweet and spicy bang. If you end up making it, don’t forget to tag your photos with #marinamakeseats!
Peach & Serrano Salsa
Makes about 3 cups of salsa
- 2 large, ripe peaches
- 2 serrano peppers, chopped (dice and remove seeds from one jalapeno if you’re looking for a milder version – serrano peppers are very spicy)
- 1/4 cup of red onion, diced
- 2 tablespoons of cilantro, chopped
- Juice of one lime
- Pinch of salt
Peel the skin off of the peaches and slice them into bite-size pieces. Add the diced peaches, chopped peppers, diced red onion, chopped cilantro, lime juice and salt to a bowl.