Eat a Peach

July 25, 2014

Peach Salsa on The Style Gathering

Peach Salsa

Peach Salsa on The Style Gathering
Peach Salsa on The Style Gathering
Peach Salsa on The Style Gathering
Peach Salsa on The Style Gathering
Peach Salsa on The Style Gathering
Peach Salsa on The Style Gathering
Peach Salsa on The Style Gathering

All Images
Jennifer Hagler Photography

By Buffy York

I grew up in North Alabama and my mama’s peeps were from South Alabama and the Florida Panhandle.  We made the trek down I-65 to Atmore and the Gulf Coast in my mama’s Chevrolet Vega more times than I could count.  Since her car didn’t have AC and we were cruising down the Alabama highways in mid-July, making a stop was a big deal.  Being from a small town “big city” stops like Pasquale’s Pizza in Birmingham and Stuckey’s (think Invisable Marker Hangman and Souvenir Spoons) in Montgomery were very exciting.  But the most exciting stop was Exit 205 in Chilton County, Alabama in the small town of Clanton.  Besides the massive peach water tower, back in the day this exit was home to the lone produce stand called Durbin Farms.  For those of you familiar with this exit, which now is famous for Peach Park and the new improved Durbin Farms, and tons and tons of traffic, it used to be a simple little exit with a few full-service gas stations and a non-discript produce stand selling corn and tomatoes and shelled peas and of course, peaches.  We always stopped and bought a quart or two of peaches that came in a basket and my brother and I would tear in to a peach the moment we got back in the car.  Now I have seen the Seinfeld episode where Kramer is gaga over the Mackinaw Peaches from Oregon, and the title of this Post is stolen from Macon, Georgia’s own Allman Brothers’ second album by the same name, but I telling you, it’s hard to beat a Chilton County Peach.  Mama would hand us a napkin as juice was dripping down our arms and say, “be careful not to drip any juice on your clothes, it will stain.”  I’m not sure if this is true or not but a few weeks ago I said the same thing to my kids after a “Peach Pick-up” at Durbin on the way to the Beach.  Funny thing is that we never buy enough and they are gone within the first two days of our trip.  Especially now that I have discovered Peach Salsa.  I make it everytime we go to the Coast.  My husband Tim and my brother John love it.  John calls it a “flavor explosion in your mouth,” which, knowing my brother cracks me up.  The following recipe is delicious on pork or fish or a fish taco, but it can also be served as a appetizer or snack with chips.  It will not last long so you may want to double the recipe.

Chilton County Peach Salsa
8 Peaches peeled and chopped (we used Chilton County Peaches from Murphree’s Produce Stand)
2 Cucumbers peeled, seeded and chopped
2 Red Bell Peppers seeded and chopped
1 Large Red Onion chopped
1 Bunch of Scallions chopped
1 Bunch of Cilantro stemmed and chopped
2 Cloves of Garlic minced
Juice of 3 Limes
2 t Penzey’s Ground Cumin
1 T Olio Olive Oil (we used Lime)
1 T Olio Vinegar (we used Jalepeno)
Salt and Pepper to taste
*if you remeber from my Chicken Salad Post, I am not much for measuring so adjust the amounts until it tastes good to you.

Combine all of the chopped ingredients. Add olive oil, vinegar, lime juice and spices.  Stir all ingredients together.  Enjoy.  I serve all of my salsa’s with Golden Flake Maizeto’s corn chips.  They contain more fat than Frito Lay Brand so you know they are better, and let’s face it, you are eating a chip so make it worth your while.

More Peach Recipes from other Birmingham Bloggers
Peach Cocktail from
Strawberry Peach Kefir Smoothie from
Summer Peach Salad from
Cinnamon Caramel Peach Pie from
Peach Muffins from

Boos Butcher Block | Cutco Knives | Pampered Chef Mixing Bowl | Jerry Brown Pottery | Anthropologie Bowl | Craven Vase from Table Matters

A big thank you to Ashley McMahon for letting us use her kitchen (again).  We have now deemed it The Style Gathering’s official Test Kitchen.



    Oh YUM! This peach salsa looks ah-mazing!

    I have been stopping at Durbin’s and Peach Park most of my life. Such great memories! There really is just something special about those Chilton County peaches.

    Can’t wait to make this recipe! Does it turn brown if you don’t eat it soon though?
    Also remembering the invisible hangman, and the things our generation did before computers and cell phones.

    Heather it doesn’t turn brown because the lime juice acts as a preservative. It really is better the second day!

    Buffy I made this last night – it was a huge hit at the neighborhood cookout! Thanks for the recipe, it’s a keeper.

    I am so glad. It is soooo good. Thinking of heading to Murphrees for some peaches today. Looking forward to our Shortbread Smackdown.

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