OK, so I shortened Norm's post by one meal ~ personally, I thought it was pretty clever of me!
Even though I'm not a fan of salmon, I am a huge fan of fish with a salsa. So, Norm, YOU were my inspiration for supper tonight!
I had one last REALLY TASTY peach left on the counter ~ and it's been ages since I made a peach salsa.....a perfect topping for a cod filet I knew was in the freezer. Dane planted one hot banana pepper plant and then left to work on the house in Ohio ~ and the pepper plant has been growing pepper after pepper. I picked the first half dozen and tasted one ~ H * O * T !!! ~ so I crammed five into a jar and added a pinch of salt and a 4 to 1 combination of white vinegar & water. I'm hoping to just preserve the peppers for him, not make pickles.
The peach salsa is a recipe I worked on a few years ago to serve with tortilla chips for cocktail hour ~ and I really like it. It's simple enough: chopped peaches, chopped onion, chopped chili pepper, parsley, lemon juice, rice vinegar and just a light drizzle of honey. It really all depends upon the sweetness of the peaches and the heat of the chiles to determine how much of each ingredient you use.....all personal taste.
I'm hoping the pepper plant keeps producing so Dane can have some fresh peppers when he gets back home. Until then I'm going to continue to preserve them the best I can.