“PERFECT” Peach Salsa

One of my favorite summer fruits are peaches, but I don’t always purchase great peaches. Sometimes they are hard, mealy, flavorless and just not sweet. Last Sunday, when I was at Trader Joe’s, unbeknownst to me at the time, I had hit the jackpot! They were still a little hard, so I waited until Tuesday to taste one. The first bite into the juicy fruit and I knew they were PERFECT!

Then I thought to myself, how was I going to advantage of having such fabulous peaches? Salsa came to mind. I did some research and came up with the following recipe. It is simply healthy and is a beautiful mixture of colors, flavors and textures! For those who love a little heat, add some red pepper flakes!

"Perfect" Peach Salsa

Ingredients:

  • 2 large ripe (but firm) peaches, peeled, pitted and chopped
  • ½ cup organic frozen corn, thawed
  • ½ cup organic red bell pepper, seeded and chopped
  • 3 tablespoons red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño chile, finely chopped
  • 2 tablespoons fresh lime juice
  • Sea salt
  • Freshly ground pepper

Directions:

  1. To peel peaches, add them to a pot of boiling water for 30 seconds. Remove them from the pot with a slotted spoon. Then place them in a bowl of ice water. The skin should come off easily using a paring knife.
  2. In a medium bowl, add peaches, corn, bell pepper, red onion, cilantro and jalapeño.
  3. Stir in lime juice. Add salt and pepper to taste.
  4. Serve with organic tortilla chips.

"Perfect" Peach Salsa

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Simple Corn Salsa

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One of my favorite snack foods to eat is chips and salsa. I have never made a corn salsa before, but I always have it added to my salads at Chipotle. After doing my research on the internet, I found an appetizing recipe on the Food Network Kitchen website. At Trader Joe’s, I was able to get all my ingredients, except for the poblano chile pepper. Since the dish already had a jalapeno pepper in it, I decided to wait to the until the end to see if the salsa needed a little more “heat.” That’s when I added a pinch of red pepper flakes. The only other changes I made to the recipe were using less olive oil and omitting the sugar—my frozen corn was nice and sweet! My only regret about preparing this dish was I didn’t make more!

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Ingredients:

  • 1 cup frozen organic sweet corn, thawed
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • 1 teaspoon organic extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • ½ teaspoon sugar (optional)
  • ¼ teaspoon sea salt
  • Pinch of red pepper flakes
  • Tortilla chips

Directions:

  1. In a medium bowl, add corn, jalapeno, cilantro and red onion.
  2. Stir in oil, lime juice, sugar (optional) and salt. Finally, add pinch of red pepper flakes.
  3. Serve with tortilla chips.

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Tilapia with Black Beans and Salsa

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This is a very easy and delicious way to make fish during the busy work week. You can use healthy salmon with its Omega 3s, if you prefer!

Ingredients:

  • 4 (6 ounces) pieces of tilapia (or fish of your choice)
  • Sea salt
  • Freshly ground pepper
  • 4 teaspoon sunflower oil
  • 1 cup organic black beans
  • 1 cup pico de gallo salsa
  • 2 scallion greens, sliced on the diagonal
  • 4 12″ x 15″ pieces of parchment paper

Directions:

  1. Preheat oven to 425 degrees.
  2. Place each piece of fish in the center of the parchment paper. Add salt and pepper. Drizzle 1 teaspoon of sunflower oil on fish. Sprinkle with ¼ of the black beans, salsa and scallion greens. Fold the side and ends of parchment paper 2 to 3 times, making a packet. Repeat until you have 4 packets.
  3. Place packets on a baking sheet. Bake in oven about 10 minutes, until fish is opaque. Baking time will vary depending upon the thickness of the fish you use.
  4. Place each individual fish on a plate and cut the paper carefully in the center, making a “cross.” Serves 4.

Blogger’s note: You may want to add salsa and scallions after fish is baked (makes for a prettier presentation), but I prefer it baking with the salsa juices. I also prefer using a hot salsa.