Monday, September 12, 2011

Peach Days and a "Peachy" Recipe

As you can tell, we couldn't help ourselves and visited Brigham City's Peach Days again this year! It's so much fun and full of neat things, that we just had to go this past weekend for all the festivities. We enjoyed having a nice and cool morning in Salt Lake with family and a neighborhood breakfast, then heading on up to the festival. 

There's always a large car show and we like to check that out. And when I say we, I actually mean it. Checking out cars has kinda become fun for me. I always find a few that I really think are cool. I found my dream car last year, if you'll remember ;)

This year I discovered the Studebaker, which Michael tells me are made by the former airplane designer. That's why lots of the cars have propellers on the front. Cool-io.

 We also found quite a few Willy Jeeps, which have special importance to the Black side of the family, specifically to Michael's dad Randy. I think I've told you about the old red Jeep before and how his dad drove it around when he was in high school down in Monticello. It's old (think 1950s) AND it's currently being fixed up as a project by Michael, Randy, and Janessa. They just got the engine out this week and have grand plans for it. So when we saw this particular Jeep, we got pretty excited at the future prospect for ours!

Oh, and I saw this house next to the produce stand where we bought peaches, nectarines, and mangoes on Saturday. I loved the contrast of the white house with black accents, that I had to take a picture. Future home inspiration...!

 Okay, time for the story of the mangoes. At our favorite little produce stand, they had boxes of mangoes for 3 dollars, and our friends the Satchwells decided to make a purchase. I went back and decided I wanted some, so I filled a box up and went to the register. The lady at the register said it was only a box of 10, but that wasn't written anywhere on a sign. And I told her that our friends just bought a huge boxful for the 3 dollar price. So...she gave us that same deal. Haha. How's that for simple negotiation?

Yep, I'm proud of myself. And coming home with 17 huge mangoes, I had to figure out what to do with them. I had a few ideas, but Mango Peach Salsa was first on my list!

This is a really simple recipe and it really is SO GOOD too. I'm a huge fan of fresh salsas, I think the flavor and texture is so much better than the canned variety. Also, with fresh salsas, I think you have a better option to use them with grilled meats, such as chicken, fish, or pork. The freshness just lightens up the meat and it's pretty much amazing. 

Anyway, I'm sure you'll enjoy it, as I currently am. Michael's dad said that we were a good team because I like to cook and he likes to eat. Make this salsa and give it to your neighbors, family, and friends and they will love you. But beware, there's a little kick at the end from the jalapeno. Just removed the seeds if you want less heat. Personally, I like the sweet heat combo and wouldn't have it any other way.
Mango Peach Salsa

6 large mangoes
3 large peaches peeled
2 cups fresh tomatoes, diced
1/2 sweet onion or red onion, diced
1 jalapeno pepper, minced
Juice of 1 lime
2 cloves of garlic, minced
1/4 cup cilantro, minced
Salt and Pepper, to taste

  1. Peel and dice mangoes into small pieces. (If you are unsure how to do this, here's a good tutorial with pictures and suggestions). Place in large bowl. 
  2. Dice peaches, tomatoes, and onion and add to the bowl.
  3. Add jalapeno, lime juice, garlic, cilantro, and salt and pepper. 
  4. Mix all ingredients together and add more salt and pepper, if needed. 
  5. Serve with tortilla chips, or over grilled chicken or porkchops.
Makes about 6 cups


  1. Do you think this recipe would freeze well?

  2. Where did you end up buying your peaches and for how much? Kirsten and I drove down and looked around, but we weren't happy with the prices. We're still looking because we both want to can some this year.

  3. I'm not sure about freezing, I've never done that with salsa before! I'd worry that it'd change the texture of the mangoes and peaches once frozen, then thawed.

    We went to Paul's Patch. It's just down that main road, to the left once you hit the big stop light coming from Sardine Canyon into Brigham. We paid $1.98/lb. Typical prices for what you get in this area. Remember that you're paying for local and fresh, so that's worth the money!