A good friend of mine just hosted an international food night. We were all supposed to bring a dish from a foreign country with which we identified. As faithful readers of this blog know…my food cannot really be categorized. Take the pizzas as an example. They are about as far away from the original Italian concept as you can get. Between this and the fact that I’m suddenly getting nostalgic (must be the act of graduating three months before actually moving away) I decided to represent “the American South”. Trust me, while not officially recognized as a foreign country, it is.
This explains and peaches and pecans. As for the salsa…don’t tell my mother…I had all the ingredients in my fridge to make a salsa, and I thought on an almost-summer day that sounded like a good idea.
The dish isn’t that hard to make. I prepared it about 6 hours in advance so all the flavors could mix. I did hear from one person at this party that it was a little spicy–honestly, I thought it was fine. Regardless, spice is relatively easy to control. The one skill you need are knife skills–no one wants to eat a huge chunk of raw onion (as an example). You better have a sharp knife, and a good one.
PEACH AND PECAN SALSA
- Peaches (used five small ones)
- Bell pepper
- White onion
- Cherry tomatoes
- Jalapeno (used one smaller one)
- Chop the bell pepper and peaches finely. Place in a bowl.
- Dice the white onion. Add it to the bowl.
- De-seed and dice the jalapeno. Add it to the bowl.
- Slice the cherry tomatoes into eighths (or into smaller pieces if you’re really trying to show off). Toss it in the bowl along with finely chopped cilantro.
- After stirring everything, add the pecans. Before serving, season with salt and sugar to desired tastes.