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THE DISH
Peach-pineapple salsa (recipe here)

THE INSPIRATION
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.
Washed Out on MySpace (New record Within and Without is out now on Sub Pop)

THE RECIPE

Ingredients:
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

Directions:

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.