Peach cucumber salsa with basil

It’s lemon cucumber season at our house, so expect a slew of recipes that make use of them. (Beyond the Garlicky Greek salad that has been one of my go-to ways to use the in-season tomatoes and cucumbers since the recipe first came out in the magazine in 1994.)

Peach and cucumber salsa

Adapted from Bon Appetit, July 2008

Ingredients

2 cups chopped, peeled peaches

1 cup chopped, seeded cucumber

¾ cup chopped red pepper

1/3 cup chopped cilantro

2 tablespoons sliced basil leaves

Juice of  ½ lime

2 tablespoons apricot preserves

1 teaspoon chopped canned chipotle chiles

Method

Combine all ingredients. Season to taste with salt.

Rating: Very fresh tasting. Nice balance of sweet and bite. Very fast fix. We had it the first night over fish and the leftovers with chips. Would also be good with grilled chicken or pork.