There's something about summertime that makes me want to eat lots of salsa.  Maybe it's because the magical condiment is such a quick and easy way to assemble lots of fresh, ripe summer ingredients into a wholesome, raw sauce that adds tons of flavor to seemingly endless ingredients.  This peach salsa is so easy to put together and so tasty that I've already made it twice this week!  Now is the time to stock up on all those perfectly beautiful Colorado peaches that are in adundance this time of year. 

This version is more on the spicy side and is wonderful in savory applications such as black bean and grilled vegetable tacos, served atop grilled fish, steak or pork chops, or just simply used as a dip for a good, salty tortilla chip.  However you decide to use the salsa, you might want to think about doubling the recipe.  You'll want to have leftovers! 

Simple Peach Salsa
makes about 3 cups

6 firm but ripe peaches, peeled and diced (3 cups)
1/4 cup lime juice (3-4 limes)
2 T jalapeno, minced (1 large pepper)
1 T garlic, minced
1/3 cup cilantro leaves, chopped
large pinch of cayenne
1 tsp. ancho chile powder
salt and pepper, to taste

In a medium bowl, combine all the ingredients and toss well.  Serve immediately or store in the refrigerator for up to a week.

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