This one will blow your mind, and your tastebuds!
I can’t take credit for it – I’m blessed with many multi-talented friends, and Alli is one with more gifts than most! She’s a Spanish teacher at Ballou High School in southeast DC, and single-handedly started a study abroad program so that kids who’ve never left the country (some never even the MD/VA region!) can see what other cultures are like. They come back totally different people, with a refreshed perspective and aspire to live bigger and better lives, despite being born into a part of DC that doesn’t have a lot of opportunity. Education and travel, people – it’s the only way to create empathy that will end or prevent all this crazy world violence. So far, they’ve sent kids to Ghana, Costa Rica, England, and Ecuador. The students do most of the fund raising themselves, and the teachers pitch in a lot too. Alli’s too modest to take much credit, but I’m floored by what she’s done in a few short years and am proud beyond words. Learn more about the students (or better yet, donate!) here!
Anyway, the salsa. Alli grew up near me, on an orchard in upper Adams County, PA. Her family has known their way around a peach (and all other stone fruits) for generations, so I knew this would be good! I sometimes find peach salsas that include tomatoes a little strange…but this one is tomato-less and full of wonderful and unexpected flavor combos (spicy and sweet!). It’s vegan, dairy-free, gluten-free, and completely delicious! My only change was to NOT peel the peaches first…saves time, and there are nutrients and fiber in the skin :)
- 3-4 peaches, pitted and diced (not peeled)
- 1 jalapeno pepper, diced finely and deseeded (unless you like it REALLY hot. I hear some do.)
- 2 banana peppers
- 1 bunch fresh cilantro, chopped
- salt to taste
Combine all ingredients in a bowl, stirring until evenly distributed. Chill in the fridge for 1-2 hours to allow juices and flavors to gel. Enjoy on chips or bread…OR go really crazy and top some grilled meat or tacos with it!