Summer Peach and Peanut Salsa

This sums up Fresh Neo-Southern Cooking. Try this as a garnish to fried catfish, grilled shrimp or chicken or BBQ pork chops. Make additional dressing omitting the oil and use it as a glaze.

This recipe can be made nut free by omitting the peanuts and using a different oil.

Served 6

8 firm peaches, not too ripe

1 cup unsalted peanuts, roughly chopped (optional)

1 large red, Texas sweet, Walla Walla or Vidalia onion, cut into short julienne pieces

1 red pepper, cut into short julienne pieces

1 poblano or Anaheim chile, cut into short julienne pieces

1 small carrot or sweet potato, grated- about ½ cup

small bunch fresh thyme, picked

Dressing

4 tbls balsamic vinegar

2 tbls honey

2 tbls molasses

2 tbls grainy mustard

4 tbls orange juice

1 tbls cracked coriander seed

3 tbls juice from Chipotles in adobo

3 tbls peanut or other nut oil

Cut the peaches off the pit into quarters and then slice into medium thin half moon pieces, not too small. Toss with peanuts other veggies in a pretty bowl.

Whisk together dressing ingredients.

Add dressing to peach veg mix a bit at a time to coat. Handle gently.

Let rest for a little while and serve cool.