Thursday, 16 August 2012
We are heading to friends' cottage this weekend for an annual triathalon weekend, and we are on tap for Sunday morning breakfast. Since peaches are so delicious right now, I am going to serve cheese scones, scrambled eggs, and peameal with this peach salsa.
The recipe is super easy and very flexible. I combined peaches, avocado, onion, tomatoes and cilantro, then added a splash of olive oil and red wine vinegar. Peaches can be replaced with mango or a citrus fruit if you'd prefer, and you can add corn if you have some left over from last night's dinner.
This is also delicious with fish and adds a gorgeous flash of colour - tonight we are having it with salmon! Yum!