When I got off the phone with my mom, I was so disappointed. I was coming down to New Jersey, spending the weekend with my parents, and not once were we planning on cooking a meal together. That NEVER happens.
There was, however, a dinner scheduled at her friend Lori’s house for Friday night… the day that I was arriving. And we were to bring a dessert and a side dish. That didn’t give us a whole lot of time to whip something up.
And here’s the kicker… not only were we under time constraints, but the dish needed to be suitable for a Kosher meat meal (my parents and Lori’s family both keep Kosher), which meant no cheese… not that dairy products were an option since Lori also keeps vegan and gluten-free (though they did have chicken and fish for the rest of the gang).
Now, I love a good challenge. I really do. There’s no BUT at the end of that sentence. I love cooking this way because it forces me to think outside the box. And the dishes I prepare for such events tend to be on the healthier side and use fresh, seasonal produce.
The original idea was to make a bean salad. But it would have killed me if I couldn’t add cheese to that.
And then the idea dawned on me. Salsa… peach and tomato salsa. Timely, refreshing, easy to prepare. And this goes wonderfully with a basket of corn chips or on top of some grilled salmon.
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Peach and Tomato Salsa
3 cups fresh peaches, chopped
2 cups fresh tomatoes, diced
1 cup vidalia onion, chopped.
1 jalapeno, diced
2 tablespoons fresh lime juice
3 tbsp cilantro
1/2 cup white vinegar
1 tsp salt
1 tablespoon cayenne pepper
2 tablespoons agave nectar
Add the peaches, tomatoes, vidalia onion and jalapeno to a bowl. Mix with fresh lime juice. Add cilantro.
In another bowl, mix together the remaining ingredients. Pour over peach mixture and toss together. Let sit for at least an hour before serving.
Serve with corn chips or on top of grilled salmon or chicken.