You may remember a variation on this first recipe from last year,
which used Tom's wonderful strawberries. This new twist works equally as
well, and I'm sure the kids will love it as much as the adults! The second
recipe (the salsa) is a tried and true classic, not to be missed! - debbie
Breakfast Toast with Peaches
This concept is ultra-easy and ultra-good! Instead of the usual
jam or jelly on your breakfast toast, simply top the toast with butter,
then honey, then sliced fresh yummy peaches (peeled or not, as you
like)! Ooooh! Aaaaah!!
For years I have experimented on how best to make this. I hereby pass what I've learned on to you. The ingredients are simply...
fresh ripe tomatoes, diced
sweet onion, chopped
fresh cilantro, chopped or minced
chilies of some kind
fresh squeezed lime juice
salt to taste
Once upon a time I used a food processor to make this, but that time
has passed; I find the salsa's consistency is really best if the
ingredients are chopped by hand. The tomatoes can be of any type (even
yellow cherry!) as long as they are ripe and flavorful. As far as the onion
goes, sweet white onion is the best, but yellow or red will work nearly
as well. Scallions really aren't the greatest, but will suffice in a pinch.
But Tom's spring onions (the ones with the small, round white/purple bulbs)
will work fine, just use the bulbs only, not the scallion-like stalks.
My hardest lesson learned was not to put garlic in the salsa! It
simply is not right. Trust me. As for the chilies, I'll use finely minced
jalapeno (with or without seeds -- if you include the seeds, it is hotter),
or crushed dried red chilies, or even a minced up chipotle chili (canned
or dry). Just remember to go easy... you can always add more heat but you
can't subtract it. Combine all ingredients, taste for any adjustments needed
(more lime juice? more chilies? more salt?) and serve promptly. It's very
best when served fresh!