I had no idea one could successfully cultivate peaches in Vermont. Apparently, it is possible. A friend of mine had tons of peaches from a single young peach tree, all of them easy to peel, sweet and juicy. As they go from green to rotten in the span of a week, I got to eat and keep a pile as well. When I could not keep up eating them as dessert, I turned the last few into peach salsa.
Ingredients
4 peaches
1 red onion
2 tbsp lime juice
2 jalapeno peppers
1 tbsp brown sugar
0.25 tsp cumin
1 tsp olive oil
2 tbsp cilantro leaves
1 clove garlic
Preparation
Peel and dice the peaches.
Mince the garlic and the cilantro leaves. Mix everything together in a bowl.
Refrigerate. Serve with meats, tortilla chips and fish tacos.
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