GEORGIA PEACH SALSA

I love the girly names of peach varieties, such as Elegant Lady, Spring Lady, White Lady, and Summer Lady. There’s even one variety named Rich Lady. When these “ladies” are in season, around the month of July, I make this salsa.

You need perfectly ripe peaches to make this salsa. Ripe peaches will smell pleasingly sweet and won’t have “green shoulders.” Remember that Crimson Blush is just the variety—not a sign of ripeness. Also, handle them gingerly, because even firm fruit will show bruises later if knocked around. If your peaches are a bit underripe, store them in a cool room, stem side down, for a couple of days. When you start to notice that sweet peachy smell, they’re ready to go into this salsa and get dressed up with a little frilly cilantro and a bright squeeze of lime.

Makes 4 cups

4 PEACHES, PEELED, PITTED, AND CUT INTO SMALL DICE

½ CUP FINELY DICED RED BELL PEPPER

¼ CUP MINCED RED ONION

1 JALAPEÑO, SEEDED AND MINCED

3 TABLESPOONS CHOPPED FRESH CILANTRO

JUICE OF 1 LIME

SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

Combine all the ingredients in a bowl and mix well. Let the salsa sit for 30 minutes to let the flavors blend. Serve immediately or refrigerate until ready to serve.

SOUTHERN SIMPLE: For an easy lunch or summer dinner, I serve the salsa with my Southwest Tortilla Roll-Ups.

SOUTHERN SKINNY: Serve this salsa with some baked tortilla chips for a fresh midday snack, or use it as a flavorful topping for a piece of grilled fish.

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My great friend, photographer, and fellow Georgian Becky Fluke always brings me a box of peaches from South Georgia when she goes home to visit family in the summer. A box of sweet Georgia peaches is the perfect way to celebrate a sweet friendship.

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