While the rest of America is sweating and basking in the summertime sun, San Francisco is covered in a constant, depressing layer of fog. The mornings are drizzly and windy, and if you're lucky the sun will peek its head out from behind the clouds for 5 minutes and tease you while you're slaving away in your cubicle, and then disappears just as quickly as it came. San Francisco at this time of year is basically the antithesis of everything Summer should be.
On days when I'm missing the sunshine I turn to warm weather inspired dishes to whisk me away to a sandy beach where even the word fog is non-existent. This summertime salsa is made with the juiciest farm stand peaches and cherries you can find, spiced up with a kick of smoky chipotle peppers, and then finishes with a hint of lime juice and cilantro to balance out the sweetness of the fruit. And they say there ain't no cure for the summertime blues!
Summer Peach and Cherry Chipotle Salsa
2 large peaches
1 1/4 cup diced cherries
1/2 cup minced red onion
1/4 cup minced cilantro
2 pinches salt
1 chipotle chile, very finely minced
juice of 1/2 a lime
makes approximately 1 1/2-2 cups of salsa
Dice up the peaches and cherries into similar bite-sized pieces and put into a medium sized mixing bowl. Mince the red onion, cilantro, and chipotle chile and then incorporate into the fruit mixture. Season with 2 pinches of salt and the juice of half a lime. Stir everything to combine. Serve with your favorite tortilla chips and an ice cold beer.