Hello friends and “Happy it’s Almost the Weekend!” And a long, holiday weekend to boot! Are your plans set for the 4th of July? Are you doing anything special, or are you just sitting back relaxing, cocktail in hand and enjoying the world around you?
I’ve got plans this weekend! Big plans guys! Both my boys will be enjoying the holiday weekend at home! Yay! Casey heads down to the beach today to join me and my mom who is up visiting from Florida, and my husband Tom and our oldest son Sean head down on Friday! The BHK has got it goin’ on for the weekend! We’ve got fireworks, the 4th of July boat parade and the menu at the BHK is stacked!
I’ll be making my friend Kevin’s homemade ribs (they are crazy good and YES, better than mine I’ll admit!) with my favorite peach BBQ sauce, my baked three bean casserole (Tom’s favorite), grilled corn on the cob, homemade pimento cheese biscuits and some berry cobbler for dessert topped off with some festive 4th of July berry cheesecake pospsicles! OMGee my pants are getting tighter just thinking about it!
So with all that on the menu, I’m trying to keep the appetizers on the lighter, healthier side! This Summer Peach Salsa totally fits the bill. It’s fresh, sweet, a little spicy, takes less than 20 minutes to make and it’s the perfect way to use up all the gorgeous peaches I’ve been hoarding! I make sure I chill my salsa for at least 30 minutes before serving and usually serve it with tortilla chips or pita chips.
I hope you all enjoy this quick and easy BHK favorite! I’ll be spending the 4th with my family, so I’ll see you back here next Thursday! Have a safe and Happy 4th of July!
- 6 large peaches, peeled and coarsely chopped, about 3 cups
- 1/2 cup red onion finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped
- 2 Tbsp. fresh cilantro, finely chopped
- 1 Tbsp. fresh ginger, finely chopped
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. honey
- 1/4 tsp, kosher salt
- 1/4 tsp. ground black pepper
- Combine all ingredients in a large bowl. Toss to coat. Refrigerate for 30 minutes before serving.