Today’s salsa isn’t exactly farm to table, unless the farm we’re talking about is 2,500 miles away. (Which it is.) Oh well. Couldn’t resist. We were in the produce section getting spinach, when the peaches just jumped out and threw themselves into my basket. When we objected, they argued back. We’d never met such independent-minded peaches! What’s a gal to do?
Got home, mixed up a batch of jerk seasoning from ginger, ancho chili powder, garlic, paprika, allspice, lemon grass, thyme, nutmeg, pepper, cumin, cayenne and jalapeño. No measurements, just a couple shakes of each one. Coated our fish with it, and seared it in a dry cast iron pan.
We blanched the peaches in boiling water for 30 seconds, set them in a colander to cool, and peeled those 6 little suckers in a minute flat. (My grandmother taught me that trick.) Sliced them up and tossed them in fresh lime juice with jalapeños, red pepper, yellow onion, and a handful of blueberries. No measurements there either. Just eyeballed it. Simple and sweet. Two of our favorite cooking words.
Savory jerk-seasoned fish, sweet and spicy salsa, sour lemon juice on the spinach. It checked all the boxes. Mmmmm!