fresh peach salsa – hold the cilantro

It’s been a bit of a rough day, but not because of food. Forgetfulness, lightning strikes and power outages, deadlines for school and work at the same time….

The food has been the best part of my day today.

I went to the grocery store to buy some cilantro, and a phone case. Couldn’t find the phone case, and ended up leaving without any cilantro either so I got a little creative with my salsa. And it tastes amazing.

I rubbed basil, parsley, salt and pepper onto the chicken, and placed it on a (olive) oiled baking sheet. Then I stuck it in the oven for 30 min at 350°F.


Next I chopped up one tomato, one peach, a quarter of a large white onion, a quarter sweet red pepper and half a sweet green bell pepper. Then I minced up a couple leaves of fresh basil, and half a clove of garlic. I threw it all in a bowl and dumped roughly 2tbps lemon juice on it. Then I poured about 2tbps apple cider vinegar on that, a little pepper, and a pinch of cinnamon. Then I mixed it thoroughly and put it in the fridge to settle.


Once my salsa was made, I cut up some broccoli florets, tossed them in olive oil, sprinkled Italian herbs on top and laid them out on a roasting pan and added them to the oven.


I could smell the chicken cooking now, and soon the aroma of roasting broccoli was also wafting through my apartment. And it was heavenly!


The chicken and broccoli were done at the same time. So I pulled my salsa out of the fridge to finish my dish. The lemon and vinegar had had just enough time to really bring out the flavors, and it went wonderfully with the chicken.


There was leftover salsa – and I predict I will be using it absolutely everything for the next week. SO GOOD!