August 22, 2010

Tomato-Peach Salsa

Some summer nights are just too hot to cook.  Sometimes, it is so hot, I'm not even hungry.

Well, maybe a little munchy, and definitely thirsty.  

Too often, I'll open a bag of chips while rummaging through the cupboards trying to figure out what to do for dinner.  By the time I have figured it out and prepared it, I'm really full of chips, and don't need dinner.  On those occasions, why not raid the produce bin, or step out to the garden, and throw together Mark Bittman's simple Tomato-Peach Salad to serve with  those tortilla chips (and your favorite summer beverage), and call it a day?

This comes from the New York Times article, 101 Simple Salads for the Season.  This is recipe #2, but don't stop there.  There are 100 other good ideas for simple summer salads that might make an enjoyable light dinner or a nice contribution to a summer potluck and hopefully stave off dinner-equals-a-bag-of-chips-syndrome for one more night. 

Tomato-Peach Salsa
Adapted from Mark Bittman as seen in the New York Times.

Mix equal parts diced tomato and diced peaches.  (For 4 servings I use 2 or 3 of each.)  Mix in some thinly sliced red onion (about a 1/4 cup), and as much chopped cilantro as you wish. Drizzle with olive oil and the juice from 1 lime (2 if you end up with limes that aren't very juicy.)  Sprinkle with kosher salt and pepper.  Let sit 15 minutes so the flavors can meld.  Serve with tortilla chips. 

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