Fresh Peach Salsa

I can't decide if I love or hate this time of the year.  On the one hand, it's peach season!  I love to blanch, peel and slice them, toss them with some lemon juice and a teaspoon of sugar and make peach shortcake (it's even better than strawberry shortcake), or toss them with Grand Marnier and spoon over vanilla ice cream - downright sensuous.  On the other hand, Summer is almost over.....WHO AM I KIDDING?!  School starts in five days. I LOVE this time of year.  Soon there will be peace, quiet, time and order.  The fact that I am still unemployed is a bit of a buzz-kill, but hey!  More time to cook!

I've been making this peach salsa for years and it is so good, we often eat bowls full of it, although it is especially good paired with grilled fish, chicken or pork.  It's really easy to make, only about 15 minutes start to finish, and is best eaten the same day.  

Fresh Peach Salsa

3 ripe peaches

1/2 fresh lemon

1 cup peeled, seeded and diced cucumber

2 tablespoons sliced green onion (the white part)

1/2 jalapeño pepper, seeded and minced

1 tablespoon sugar

1 tablespoon vegetable oil

1 tablespoon vinegar

Fill a large bowl halfway with ice and water.  Set this aside.  Place peaches into a pot of boiling water for one minute.  Remove with tongs and plunge into the bowl of ice water.  Remove peaches and the peels should come off easily.  Cut peaches in half, then dice and put into a large bowl.  Squeeze the 1/2 lemon over the diced peaches, catching lemon seeds with your hand.  Toss peaches with the lemon juice, then add the remaining ingredients and toss lightly.  Cover with plastic wrap and store in the refrigerator.  Best served cold.