v:gourmet

Fresh Ontario’s peaches are one of life’s true pleasures. It really doesn’t get much better than that. Problem is, in our enthusiasm, we usually buy way too many and, after over-dosing on sliced peaches, drunken peaches, peach galette, and other delicacies, we start to get spent and need other creative ways to take advantage of the juicy taste of mid-summer. This spicy fresh peach salsa is yet one more variation to add to your repertoire. It’s great pre-dinner with some crackers, on top of cheese for the cheese lovers, beside nuts, pickled ramps and other munchies. It’s also fabulous beside spicy marinated tofu and grilled vegetables (in which case you could add a little cilantro just for fun). Make a big batch and either freeze or preserve some to pull out during the winter doldrums – summer in a bottle.

2 tbsps olive oil

2 large shallots, diced finely

1 large sweet pepper, diced finely

1 tbsp  garlic, minced

1 tbsp ginger, minced

red pepper flakes to taste

1/2 tsp salt

1/2 cup cider vinegar

1/2 cup brown sugar

1/2 cup white sugar

8  large fresh peaches, skinned and sliced into chunks

Heat oil in a heavy bottom skillet. Add diced shallots and peppers and cook until tender over medium heat. Add garlic, ginger, red pepper flakes, and salt. Cook until garlic is fragrant. Add vinegar and sugars. Let the mixture come to a boil and then turn dow the heat to low. Let simmer for 10 – 15 minutes until it starts to thicken and turn syrupy. Add peaches and boil down until peaches are very soft, flavours have melded and the salsa is thick. Let cool. Serve immediately or store in the refrigerator.