I know peaches must be in season because I’ve been finding them lately reasonably priced both in my local grocery store as well as my favorite fruit stand. I first made this dressing weeks ago before we left for vacation and it turned out so tasty that I knew I wanted to blog about it. But, I ate it all first. Opps!
However, I was delighted now that we’ve returned from vacation and peaches still seem to be aplenty. We’ve loved this so much that I’ve used it as a marinade for shrimp, as a simple salad dressing, as a sandwich spread, and as a replacement for salsa with nachos.
The vinaigrette was so simple and comes together in minutes, although I think the flavor is best when it’s sat overnight in the refrigerator. And if cilantro isn’t your thing, I think fresh mint, dill or thyme would work just as well. Now, if you’ll excuse me, there is some peach-cilantro vinaigrette in the ‘fridge that’s calling my name!
- 2 lbs of fresh, ripe peaches, roughly chopped
- 2 tablespoons fresh cilantro leaves
- 1-2 tablespoons of extra virgin olive oil
- 1-2 teaspoons apple cider vinegar
- Salt and pepper to taste
- Combine all of the ingredients in a food processor and blend to desired consistency. Taste and adjust seasoning. Serve immediately, or for best flavor, let sit in the refrigerator overnight.
The amount of vinegar you use will depend on how tart your peaches are.
Use more olive oil for a smoother, thinner dressing. I like a little texture, so I only used about 1 tablespoon.
This keeps for about 4-5 days in a refrigerator in an air tight container.