• 2 cups fresh peaches, peeled                      

  • 1 tbsp. fresh mint, chopped

  • 1 cup cucumbers, finely diced    

  • 1 tbsp. fresh cilantro, chopped

  • 3 tbsp. local honey                                           

  • ½ tsp. salt

  • 4 tbsp. red pepper, finely chopped            

  • ¼ tsp. fresh cracked pepper

  • 3 tbsp. red onion, finely chopped                  

  • Juice of 2 limes

  • 2 tbsp. extra virgin olive oil 


On the stove, bring a pot of water to a boil. To peel the peaches, first cut an X on the bottom of the peach. Drop the peach into the boiling water for 30 seconds. To shock the peach, immediately put it into a separate bowl of ice water. Peel off the skin, remove the pit and dice the peach.

In a separate bowl, mix together the lime juice, honey, extra virgin olive oil and salt and pepper. Whisk together until mixed. Then, add the onions, peppers, cucumbers, peaches, mint and cilantro.

Salsa should be mixed no more than 2 hours ahead of being served. It will last 24 hours but is best enjoyed when freshly made.

The salsa can be enjoyed over freshly grilled fish fillet, chicken breast, pork loin or with chips for dipping.

This Week's Featured Recipe:


Peach and Cucumber Salsa