They're spicy, sure, but there's more to chiles than just heat. Underneath the tongue-tingling effects of capsaicin compounds, you'll discover layers of fruitiness (they are, after all, fruits), and sweet complexity along with the characteristic mild bitterness all peppers share. We love how customizable the heat levels are--just remove seeds and veins for less zing.
In a classic case of "what grows together, goes together," you'll find that chile peppers of all types play very nicely with fruit. Peaches are plentiful now--ripe and juicy and fragrant--perfect for sweet and savory summer recipes. In addition to your favorite cobbler, pie, and ice cream recipes, give this easy peach salsa a try. You'll be spooning it over everything from quesadillas to grilled pork chops.
SPICY PEACH SALSA
- 4 cups peaches, diced
- 1 jalapeño pepper, minced
- 1 tomato, diced
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1⁄2 red onion, diced
- Juice of 1 lime
- Salt (optional)
Remove pit from peaches, cut fruit into very small cubes and place in medium bowl. Remove seeds and membranes from jalapeño and mince. Add jalepeño, tomato and onion to peaches. Add all liquid ingredients to peaches, stir and add a pinch of salt if desired.