Peach-Tomato Chipotle Salsa

The other day, I sent Xavier to the market for tomatoes and red bell peppers, and he came back with peaches, tomatoes, potatoes, cucumbers, carrots, lettuce, squash, zucchini, eggplant, plums, raspberries, and long green chiles that looked terribly interesting, and may just work out stuffed and fried, as chile rellenos.

The peaches, however, caught my eye. I’ve not had much luck with peaches this year, and when I saw the peaches and abundance of tomatoes, I figured that it was time to mix things up a bit. So I decided to make a peach-tomato salsa. Hadn’t made one before, and I know that I’m not the first, but I thought it might be pretty good.

Truth is, I had no idea what kind of deliciousness I had stumbled upon.

When I took that first bite, I just knew. It was indeed divine.

I’m calling it a salsa, but it’s also sort of pico-ish, I guess, so you can call it that if you want. It’ll answer to anything.

Use it how you’d use any other salsa; it would also be especially nice with fish or shrimp.

Peach-Tomato Chipotle Salsa

2 medium tomatoes, 1/2-inch dice
1 large peach, 1/4-inch dice
½ small red onion, 1/4-inch dice
1 lime, squeezed
1 chipolte chile (in adobo), chopped
sea salt

Put all of the ingredients in a bowl. Let sit for 2-4 hours for flavors to combine.