Peach Salsa

A Fresh Peach

There is nothing in the world

That is as juicy or as sweet

As a freshly picked peach

Oh, what a luscious treat

Picked right from the tree

Soft but still quite firm

Pristine fresh it is

Free from scars or worms

Fuzzy on the surface

But very succulent inside

Oh, how delicious the taste

Such a moist, flavorful ride

To find the perfect fruit

Is not beyond your reach

One of Mother Nature’s best

The delicious fresh peach!

by Marilyn Lott

 PEACH SALSA

Cook's notes: What a delicious sauce that can be served with grilled chicken or pork chops. I had some extra fruit, so I added in blueberries, strawberries, and chopped fresh basil. The salsa is enough for 4 pork chops or 2-3 large pieces of chicken. Adapted from Southern Living July 2012

Ingredients:

• 1/2 cup diced sweet onions 
• 1 garlic clove, minced
• 1 cup ketchup
• 1/2 cup peach preserves
• 1/2 teaspoon ginger
• 1/2 of a yellow pepper, diced
• 1/2 teaspoon brown sugar
• 2-3 large peaches, cut in chunks
• 2 tablespoons good quality dark or white balsamic vinegar
• 1-2 tablespoons chopped basil
• Salt to taste
• Optional: add-ins: blueberries and strawberries and 1 tablespoon peach schnapps

Directions:

• In a saucepan, heat 1 tablespoon butter and sauté onions, peppers, and minced garlic until onions and garlic are limp.
• Whisk in ketchup, peach preserves, basil, brown sugar, and ginger.
• Cook on low heat uncovered until thickened, about 15 minutes.
• Add in fruit and balsamic vinegar; cook 1-2 minutes more, and add salt to taste.
• Remove from heat and add in peach schnapps if using.
• Divide sauce in half and use half of the sauce to baste meat while grilling. Serve the remaining sauce with the meal. 
• Note: If using sauce on grilling, place meat on foil to avoid the sauce overflowing onto the grates.