I had the best time recently cooking in the kitchen at FRESH with Executive Chef Michael Brady. If you don’t know Michael, you need to make a point to stop in the store and get to know him. Not only does he have great ideas for bringing dinner to your table as simply and fresh as possible, he is just an all-around good guy with a fun sense of humor.
Michael and I were showcasing Texas peaches that day, including this summery spin on pico de gallo…reworked and renamed “Peacho de Gallo.” We took out the tomatoes and replaced with some local peaches, making a delicious sweet and hot relish-type salsa that is perfect not only on tortilla chips, but also on all kinds of delicious grilled meats and seafood.
I went to the seafood department with Michael that day to select what we thought sounded good to go with our Peacho de Gallo. The U-8 scallops were huge, buttery and absolutely perfect with this recipe. All Michael did was to sear the big scallops in a little grapeseed oil, salt and pepper. You don’t need to do anything else to the protein you choose to go with the Peacho De Gallo, as this is the flavor combo you really want to shine through.
Peacho De Gallo
4 fresh, ripe peaches, peeled, pitted, and finely chopped
1/4 cup finely chopped red onion
1 jalapeño, finely chopped
1 Tbs chopped cilantro
1 tsp fresh lime juice
Combine all ingredients in a medium bowl. Let stand at least 30 minutes to allow the flavors to develop. Make up to one day in advance. Keep refrigerated. Great with tortilla chips, or as a topping for grilled shrimp, fish, scallops and chicken.
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