This Peach Cilantro Salsa is a mixture of fresh peaches, diced tomatoes + bell peppers, spicy jalapeño, shallots, and cilantro. Topped on easy to make polenta cakes for an easy summer appetizer or light lunch. Or just grab a bag of chips and enjoy this summer salsa!
Last year my in-laws brought us a HUGE basket of Georgia peaches – maybe they were from South Carolina – I can’t remember. I’ll let the folks in GA and SC decide who has better peaches. They were good. Real good.
We froze bags full. Preparation for, dare I say it, winter. Each little bag was a little ray of sunlight – keeping us afloat on those long winter days.
Whoa. Let’s get back to summer here. I’m buying up all the peaches I can and preserving summer indefinitely.
Last week I made these Peachy Grilled Eggplant Stacks with Ricotta. Proving peaches can go with pretty much any food pairing.
The other day I went out shopping for peaches to make Sweet Summer Polenta with Peach Cilantro Salsa. Somehow I got “diverted” to TJ Maxx and came home with a new dress and a salad spinner. How I lived without a salad spinner to dry my fresh herbs and garden greens is beyond me. Thanks TJ.
It made washing and drying cilantro a cinch and got me snacking on fresh, homemade salsa ASAP.
A bag of chips and this Peach Cilantro Salsa sounds just right for a lazy Sunday afternoon on the porch.
This Peach Cilantro Salsa is a mixture of fresh peaches, diced tomatoes + bell peppers, spicy jalapeño, shallots, and cilantro.
- 1 cup fresh peaches diced about 1 large peach
- 1 cup diced mixed tomatoes/tomatillos use any combo
- 1/2 cup diced orange bell pepper
- 1/2 cup chopped shallots
- 1/3 cup chopped cilantro packed
- 1 finely diced jalapeño
- 1 tbsp lime juice
- 1/4 kosher salt
- 1 tsp honey or agave syrup
Place all ingredients in a bowl, mix well and enjoy!
To turn it into a meal, I’ve added a pan friend polenta cake. Crisp and golden with smashed avocado and peach cilantro salsa on top. It’s a great appetizer too.
Savory polenta cakes are perfect anytime of the day. Add an egg, call it breakfast, top with avocado and salsa for a light lunch or appetizer.
- 2 cups corn grits polenta - I use Bob's Red Mill
- 7 cups water and/or vegetable broth I use 3.5 cups of each
- 1 tsp salt
- 1 Avocado mashed with 1/4 tsp salt and squeeze of lime
- 1 recipe Peach Cilantro Salsa above
Bring water/broth to a boil in a large saucepan.
Slowly add in polenta, stirring as you add to evenly distribute.
Turn the heat to low so the polenta slowly cooks for 40 minutes, stirring every 5-7 minutes to prevent sticking. A bubble or two may pop to the surface as it cooks, so be careful not to get burned.
While you wait for the polenta, prepare the peach cilantro salsa.
When the polenta is done, turn it out onto a 9 x 13 rimmed baking sheet lined with saran or parchment paper. Spread evenly until nice and smooth. Let cool. (you can speed this up by popping it in the freezer for 5-10 minutes).
Flip the cooled polenta over onto a cutting board. Slice or use a round cookie cutter to create individual pieces.
Heat 2 Tbs olive oil in a pan over medium high heat. Sauté the polenta pieces 4-5 minutes on each side - resisting the urge to move them as they cook. If you move them, they will stick, when they're toasty they will release themselves.
Top with mashed avocado and peach salsa.
Serious Eats has a great write up on properly cooking polenta here.
NOTE: all the extra odd and end polenta pieces, I pan fry and save for breakfast in the morning. They are a great faux scrambled egg with some smoky paprika, coriander + any veggies you have on hand.
Take advantage of all the juicy peaches summer has to offer and enjoy!