Palisade Peach Salsa

August 30, 2016



It’s that time of year again! We have a very short window to enjoy peaches from the Colorado Western Slope; about a month. The season may be brief, but the peaches are really delicious this year (we’ve had three good years in a row–lucky us!) so we’re loading up our plates with lots of things peachy over at the House of T.

This weekend I made a fresh peach salsa to top tortilla chips, grilled red snapper, and just sneak into my mouth by the spoonful. It would be great on grilled chicken or fish tacos, too.  I know many people who bust out the canning jars to preserve the late-August bounty, but canning sort of scares me. I’m afraid I’ll muck it up and give us all a case of Botulina poisoning.

I will peel a bunch of those beauties and freeze them for breakfast smoothies, because let me tell you, with a new high-schooler in the house, morning smoothies save our butts. When your kid has to be ready, fed and out the door by 7am, smoothies are the answer. Over the weekend, I portion out bananas, strawberries, peaches, blueberries, etc. into individual bags and store them in the freezer. It makes it easy for groggy weekday mornings, when all you have to do is fumble for some almond or 2% milk, a squirt of agave nectar, a couple of baggies of fruit and load the blender. Add a homemade muffin (again, made in batches over the weekend) and your kiddo is that much closer to out-the-door.

We’re still adjusting to the new schedule over here and will probably be making some tweaks here and there, but I don’t think we’re going to mess with the morning smoothie. I feel good knowing that Miss D. is heading off with two servings of fruit and a bellyful of protein, since I have a feeling she’s too busy socializing at lunch to eat much. It’s always been that way with our social butterfly child.

Anyone else have genius tips for making the transition to high school easier? I’m all ears. We’re actually doing okay–better than I thought we would, actually–but veteran advice is never a bad thing. I know we’ve got room for improvement.

But anyways, back to the salsa. The hardest thing about this recipe is peeling the peaches, and that’s pretty easy business. If you don’t mind peach fuzz, you don’t even have to bother peeling the peaches, but there will be NO peach skin in my salsa, thank you very much. It’s a texture thing. All you need for easy peach peeling is a pot of boiling water and a large slotted spoon. Once the water boils, dunk the peach in the hot tub for about 20 seconds, remove with the spoon, cool on the counter and then peel. The skins slide right off. Done.

You can play with the rest of the ingredients. You can add tomato or not. Jalapeno in whatever proportion you like. Maybe a little onion, maybe not. You have your choice of citrus (which you do need to keep the peaches from browning): lime, lemon, orange or even grapefruit will do. If you loathe cilantro, use basil or mint instead. See where I’m going here? You pretty much can’t mess this up.

A recipe this no-fail is a godsend, because I’m so tired lately that I’ve been messing up dang near everything. On several occasions last week, while driving, I totally missed the turnoff for my destination and had to backtrack. One of those times I overshot by a full town–how I missed Longmont and ended up in Lyons is beyond me, but I did it. I looked up and actually registered what I was seeing out the windshield and thought, “Jesus, I’m getting Alzheimers!”  My brain was just not working. To add insult, the very next day, I got lost taking Miss D. to the orthodontist, a place I’ve  driven to a million times. The child looked at me like I’d grown three heads.

Maybe my next peach recipe will involve a cocktail. Because mommy clearly needs one.

Happy Back to School Season!

“Dementia, you’d better treat me good.” ~Conor Oberst


Peach Salsa

makes about 3 1/2 cups


2 cups ripe peaches, peeled

1 cup chopped fresh tomato

2 tablespoons fresh jalapeno pepper, chopped (seeded if you don’t like the heat_

2 tablespoons chopped sweet or red onion

2 tablespoons chopped cilantro

2 tablespoons citrus juice

dash salt

squirt of agave nectar


Combine all ingredients in a non-reactive bowl. Let stand at least 15 minutes to allow flavors to blend. Best if eaten within a few hours but will last about a day in the refrigerator.




{ 4 comments… read them below or add one }

elizabeth August 30, 2016 at 7:19 am

I feel like we’ve been pretty burned on peaches this year, so I’ve barely had them, but maybe I need to give them some love in the next couple of weeks. As I was reading all of the ways you’re using them, I figured you must try this gazpacho as it’s easy and just a little bit boozy–an aperitif and appetizer all in one:

(I used a pluot in that recipe because they were better, but the original calls for one ripe peach, peeling optional.)

When it comes to transitioning, I think school activities help a ton–thanks to marching band and the requisite summer band camp (and no, not THAT band camp from American Pie) I was able to meet a bunch of people, both upperclassmen and fellow sophomores (as that’s when HS started for us because the school wasn’t big enough for four grades), so it wasn’t quite as daunting.

Just do not think this means it’s a good idea to bring a cake to a pre-cavalcade band practice and make the whole band sing Happy Birthday to surprise her on her birthday because I assure you it’s NOT. ::shudders::


Liz August 31, 2016 at 12:13 pm

Live peaches…..but…uh…um…well…just wondering how the poke recipe possibility is looking….


Dana Talusani September 1, 2016 at 2:20 pm

Liz, it’s coming, I promise! I can’t think straight, let alone get to the “good” fish market, with school just starting but this weekend is my GOAL! Poke on!


Stephanie September 15, 2016 at 7:10 pm

Hey Kitch – my mom’s secret is to peel, slice and freeze peaches in orange juice. Great way to make a tasty peach crisp in those winter months….and even better to use the peach flavored orange juice in your favorite cocktail. Or just add vodka like me!


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