In the weeks since my big freelance project wrapped up I’ve felt drunk with the power of free time. I’m a say-yes-to-everything kind of gal anyway, so the sudden onslaught of free time combined with all the opportunities provided by summer life at the beach has kept me busy. The very best kind of busy.
This week we decided to picnic at the beach with friends one day after work, giving ourselves the chance to enjoy the sand and sun and salt. I made a pulled chicken and a batch of peach salsa, and we feasted on tacos and watermelon and edamame and snickerdoodles. It was an easy and simple dinner that was perfectly portable and just what we needed before surfing and swimming into the dusk.
Peaches have been flooding the markets lately and, by extension, flooding my kitchen. Eating them whole, grilling them, throwing them in salads and smoothies and pies. They’ve been especially helpful in my efforts to stick to the “Vegan Before 6” program. This salsa was fresh, tart, and sweet, a nice balance to the spicy chicken. I will absolutely make it again to pair with fish, grilled portabellas, grits, burgers, sausages, grilled pork, or even mango sorbet.
2 white peaches
2 yellow peaches
1 red onion
1 cup/handful cilantro
Juice of 3 limes
Salt & pepper
Chop and seed peaches, keeping the skin on. Peel and mince the onion, stirring into peaches. Add chopped cola to, chopped and seeded jalapeño, lime juice, salt, and pepper. Let rest 30 minutes before serving.