There’s one thing to love about Mondays.
Mondays are a fresh start. An opportunity to reinvent yourself. A day for redesigning your outlook on life. You have the choice of waking up on the wrong side of the bed or the right side of the bed and that can set the tone for your entire week.
Really, we can do this on any day, but Monday is a natural day of renewal. Almost every Sunday, I make some promise to myself for the coming week: I will go to the gym regularly. I will be absolutely productive at work and leave on time. I will drink ten glasses of water per day. I will take “me” time, without feeling guilty.
This Monday, today, I’m promising to spend more time on my blog-baby. (A thought: Can I call it a blog-baby if it’s one year old? Should it be a blog-toddler? Is there something between a baby and a toddler? I’m 27 and no babes yet (thank goodness), so I don’t know these things!) I’ve got a slew of recipes picked out. I’ve gone and shopped for all the groceries. I’ve got sunny afternoons for photo shoot sessions. I’ve got hungry friends and colleagues, wondering if I’ve forgotten about their taste buds. And best of all, I have a day off mid-week to pull everything together!
So Happy Monday my friends!
Today’s recipe is the
first second of a few summer peach recipes. Let’s not forget about the Peach & Prosciutto Caprese Salad. That was the first!
Remember Summer Peach Week last year? Which really lasted like three weeks? There were thousands of peaches on my parent’s peach trees. Guess how many peaches I got this year. ZERO. One tree didn’t even produce fruit. 🙁 And the little summer buggies ate the fruit on the other tree before I could. 🙁 🙁 Thankfully, there are still Farmer’s Market Peaches. Maybe they weren’t grown at MY home, but they were grown a someone’s home, and for some reason, that just makes them better.
Here’s the story of how this salsa came to be: I bought Chipotle Salmon Burgers from Aldi. They are the bomb). They are also spicy!!! And they need a condiment to help cool them off and even out the flavors! What do you put on a Chipotle Salmon Burger? None of the usual stuff sounded good… ketchup? mustard? pickles? No. No. No.
How about… Peach Salsa! Right? How good does that sounds? But then I went to the grocery store and the Fresh Peach Salsa was $4.99 and I just thought that was kind of steep and figured I could make a version myself and add a mango and some of our homegrown tomatoes and jalapeño and fresh herbs and that it would be the best summer fruit salsa ever and it would pair deliciously with a Chipotle Salmon Burger. And, would you believe, I was right!
This was super easy. Pretty much, all you have to do is chop things. Alternatively, you could throw everything into a food processor. But I was flying by the seat of my pants when I made it, so the whole food processor thing didn’t occur to me until a had a great big bowl of fairly evenly chopped fruits and veggies.
Here are the instructions. Chop: 1 tomato, 1 peach, 1 mango, 1 jalapeño, 1/2 a red onion, 2 cloves garlic, 1 handful cilantro. Add: 1 heavy squeeze of lime juice. See? You don’t even need a recipe. It really is that easy.
I’ll be serving this at Girl’s Night as we watch #TheBachelorette #guiltypleasure #dontjudge #yourejustjealous
Fresh Mango Peach Salsa
- 1 ripe mango chopped
- 1 large ripe peach chopped
- 1 medium-sized ripe tomato chopped
- 1/2 cup finely chopped red onion
- 1 jalapeño finely diced
- 2 cloves garlic crushed
- 1/4 cup cilantro chopped
- juice of 1 lime
Combine all ingredients into a medium-sized bowl. Optional: Chill for one hour to let the flavors blend.