Peach-pineapple salsa (recipe here)
This weekend was HOT. One of my best friends was in town visiting from Michigan, and we were out and about for three straight days — mostly in direct sunlight, sweating more than we would’ve liked to while walking and eating our way through the city. After getting back to my apartment every evening, we needed a light and refreshing meal to cool us down — and on her last night in town, that was sauteed kale and baked tilapia fillets topped with peach-pineapple salsa. The salsa matches how I feel about Washed Out’s music: They’re both bright and combine different textures, but they’re still low-maintenance. The salsa doesn’t require much thinking to make, and it doesn’t take much thinking to enjoy Washed Out’s woozy, repetitive tunes with few vocals — not to mention they’re both perfect for summer. And I chose the peaches because, not only are they refreshing, but Washed Out’s Ernest Greene grew up on a peach farm in Georgia.
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3 cups chopped peaches (about 4 peaches)
1 cup chopped pineapple
1/2 c chopped red onion
1/2 c chopped red bell pepper
1/4 cup chopped cilantro
1 jalapeno, seeded and finely chopped
Juice from 1/2 lime
Mix all ingredients; store in a jar. Optional: Puree with an immersion blender. For best flavors, let it sit for a day (or at least a few hours) before eating.