Back to school time is so ingrained in our lives, that even if you aren’t in school, or have a school age child in your home, the cry, “Back To School” is loud and clear. It is everywhere and I know many families are facing the fact that soon, if not today, their schedule will get a lot busier. The lazy, fun days of summer are slipping away quickly.
For me, another flag of the season is what the local gardeners and farmers are harvesting or selling at the stands. Corn season is nearly over in this area, and tomatoes, peaches and zucchini are super plentiful. I saw the first pumpkins of the season last Saturday. “What?” Those little pumpkins and all of the winter squash I saw are a sure sign the seasons are changing.
It is also true that this time of year, the same old dinner gets boring. Have you had enough burgers off the grill?
This is the time of year I love to make a batch of Peach and Mango Salsa. It is fresh and tastes great this time of year. You have to use ripe, sweet, fresh peaches so now is the time to make the best sweet and spicy salsa. It is super quick to make.
It is also adds a fun, easy twist to meals that otherwise might seem a little ho-hum.
So, make a batch and serve it with chips and margaritas. It is a great dip to serve as an appetizer. Crisp, cool, sweet and spicy.
For dinner, I spooned it over grilled salmon. Wow! Equally as good, you can spoon it over a grilled chicken breast or slices of grilled pork tenderloin. It adds just enough kick and is pretty enough that dinner seems fresh and inviting.
And who doesn’t need fresh and inviting this time of year?
Peach and Mango Salsa
2 ripe large or 3 small peaches, peeled, pitted and finely chopped
1 mango, peeled, pitted and finely chopped
½ cup finely chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh squeezed lime juice
2 teaspoons olive oil
¼ cup chopped fresh cilantro
Salt and pepper, to taste
Combine all ingredients.
For ideal flavor, cover and refrigerate for 30 to 60 minutes to allow flavors to blend. However, it is best to serve this salsa the same day it is made.
Makes 4 to 5 cups.
Recipe adapted from Sunny Anderson, The Food Network
Tip: Have you cut up a fresh mango? It is easy, just slice in half first, but be aware that there is a large pit in the center so slide your knife along one side of the seed, then along the other side of the seed. You can then easily cut the peel off and chop the fruit.
2 salmon filets about 5 to 6 ounces each
2 tablespoons olive oil
1 tablespoon fresh squeezed lime juice
½ teaspoon ground cumin
Salt and pepper, to taste
Heat grill to medium, indirect heat.
Combine oil, lime juice, cumin and salt and pepper. Brush lightly over both sides of salmon.
Lightly oil grill grates. Place salmon, skin side down, on the grill. Cover and grill about 10 minutes or until the fish is opaque and flakes easily with a fork.
Spoon salsa over each fish fillet.
Makes 2 servings.