New Ways To Eat: Peach Salsa

Do you ever want to make a recipe but maybe don’t know what goes well with it? A special recipe that uses a few ingredients that aren’t already in your pantry? A sauce or dip that you use once that just finds a nice hiding place in the back of your refrigerator for a week or so? And then you think, DARN IT! that was good – I wish I remembered it was back there! Trust me… been there, done that SO many times!

I want to show you that you can make something tasty and use it multiple times so that you avoid waste and savor the flavors as long as possible. So, lets take the Sweet & Spicy Peach Salsa that I made – (that was SO FREAKING GOOD – and I am probably going to make it again because I miss it already) and see how we can incorporate it into multiple lunches/dinners. Cooking for one or two can be hard and I am the first to admit I do not like eating the same thing over and over and over again – BUT I will show you how to take something tasty, like salsa, and pair it with a few different entrees so that you can find a happy medium of not wasting but changing up your meals more!

First up! FISH

I love love love pairing a fresh fruit salsa with fish. The fresh, sweet flavors pair compliment the subtle, light flavors of fish (even salmon!) This is a pan-fried filet of cod paired with rice and the Sweet & Spicy Peach Salsa.

To prepare the fish: prepare one dish with bread crumbs (I always season mine with garlic powder, onion powder and paprika) and one dish with a beaten egg. Take the cod filet and coat with the egg wash mixture – transfer the filet to the bread crumb mixture and make sure it’s coated evenly on all sides.
To cook the fish: Transfer to a cast iron skillet or a non-stick pan. Add a generous amount of oil to the pan (1/4 cup-ish) – turn pan on medium heat. Once pan is very warm, lay the fish down and sear each side for about 2-3 minutes. TIP: to avoid the fish sticking to the pan, after about 30 seconds in the pan take your tongs and shimmy the fish around so that it does not adhere to the pan throughout the cooking process. Once seared on all sides, place in a 350 degree oven for about 10 minutes or until the fish is cooked thoroughly.
Now the easy part! Mix a ½ cup of rice (brown or white) with ½ cup of the Sweet & Spicy Peach Salsa. Place rice mixture on the bottom of the bowl and then top with your fish filet. The cod is flaky and when you get a little bite of the fish, rice & salsa it makes for a perfect bite! This would also pair well with salmon, shrimp, crab cakes, tilapia or bronzino!


Now let’s talk TACOS!

I always have corn tortillas on hand in my refrigerator because I am a firm believer that you can transform anything into a taco and it will taste amazing! Here I went Crispy BBQ Chicken Taco with Sweet & Spicy Peach Salsa! WOW! This salsa pairs so well with the sweet and tangy flavors of the BBQ sauce. This would taste equally delicious with grilled BBQ chicken instead of crispy. I also made a quick garlic lemon yogurt sauce (because I love sauces)! Just take a big spoonful of Greek yogurt + juice of one lemon and a little minced garlic or garlic powder – mix together!

To build the tacos: start with a warm corn tortilla, add a little of the Greek yogurt sauce on the bottom, add arugula, then your BBQ chicken, a few slices of red onion, a big spoonful of the Sweet & Spicy Peach Salsa and then finish off with a dollop of the Greek yogurt sauce! You won’t be disappointed adding this salsa to any taco creation – I promise!


Classic Dip!
Yes, I found myself on multiple occasions eating this salsa straight out of the bowl with grain-free tortilla chips AND sweet potato chips. It was perfect and pairs with any type of chip, chip alternative, vegetable you could dream of.


Honorable mention (didn’t take any photos)
Soft Scrambled Eggs with Sweet & Spicy Peach Salsa – holy cow the best way to start your morning!

Now hold onto the late summer peaches as long as you can, make this salsa one more time and enjoy it throughout the week! Tell me how you used the Sweet & Spicy Peach Salsa throughout the week and what you made with it!