This is a great time of year. Gardens are pumping out tomatoes, green peppers, onions, and spicy jalapenos just to name a few garden favorites. I've got a favorite recipe for you. It calls for mangos, but today I used peaches. You can mix it up and use both if you have them. It's SO easy! All you have to do is chop. Peaches will be the theme for the next week of so. We made a road trip to North Carolina last week and picked up 12 boxes. We were in Asheville last year at this time and discovered the farmers' market, and the rows and rows of peaches. This year we made the journey to fill the car. I guess it kind of makes them local... to someone! I can happily report that all the boxes found homes.

With the peaches that were a little bumped and bruised, I made the salsa. Feel free to adjust the heat with the jalapeno. I like to serve this with tortilla chips, but it's also great on pork tenderloin... hot off the grill.

To print this recipe, click HERE

Salsa of the Tropics

Based on recipe from Great Good Food

1-2 mangos, chopped (or 2 peaches)

2 tablespoons fresh lime juice

1 cup chopped green, red or yellow bell pepper 1/2 teaspoon salt- or to taste 5-6 cup plum tomatoes, chopped

1 TBSP cumin 1 medium red onion, chopped

1 chopped jalapeno pepper

1-2 tsp. Sugar

1 TBSP vinegar

Stir together all the ingredients in a medium sized bowl. Cover and chill a few hours before serving.