Peaches are kind of a big thing in Colorado. I know that Georgia is known as the peach state, but Colorado has to come in close behind. I remember in Iowa seeing stands on the side of the road selling Colorado peaches. So when we moved here, I was super excited to try them fresh. In August we have a Peach Festival in our town, with tons of activities and booths all centered around peaches. You can even order bushels and bushels of peaches to be picked up at the festival. Starting in July you can buy bags of peaches at all of the farmer’s markets in town as well. So yeah, peaches are kind of a thing here.
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Last summer I wanted to make a peach salsa to go over pork chops. But by the time I finally got around to it, the great fresh peaches were all gone. So alas, I had to wait a full year until I could find them again. But I have to tell you, it was well worth the wait. The fresh peaches are so sweet and juicy, they make all the difference in this salsa. The combination of the spicy and the sweet together is great for summer. Perfect to top grilled pork chops, chicken, or even fish. But also, so good on tortilla chips! Add the salty to the sweet and spicy…yum!
You can adjust the heat level on the salsa very easily, by adding more or less jalapeno. I kept ours pretty mild by taking out all the ribs and seeds of the pepper. I have tons of cilantro growing in my garden right now, so I used both mint and cilantro in this salsa.
**I have an ongoing relationship with Imperial Sugar for recipe development.