Sunday, August 29, 2010

Day 129: Scuppernong-Peach Salsa

Scuppernong grapes are the state fruit of North Carolina, and peaches are delicious and a nearly universal symbol of summertime, so I thought I'd combine them with some other summer veggies to produce a scuppernong-peach salsa.

Scuppernong-Peach salsa

1 large peach or 2 small ones, pitted and chopped
1 jalapeno, diced fine
1/2 onion, diced fine
8 large grape tomatoes or 2 small red tomatoes or one large tomato, chopped
handful cilantro leaves, minced
12 large scuppernong grapes, halved, seeded, then quartered
1 clove garlic, minced
sprinkle of cumin
salt and pepper
a sprinkle of lime juice or lemon juice if you've got it

I'd recommend a serrated knife for the grapes. The skins are a bit tough. Mix everything together and adjust to taste. For a perfect light lunch, spread some refried black beans on a whole wheat tortilla and top with salsa, then fold like a burrito.

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