Sandra Gutierrez was born in the United States, but she moved with her family to her parents’ homeland, Guatemala, when she was young. Growing up, her life was influenced by both countries. At an American school in Guatemala City, she learned to speak English. At home, she spoke Spanish.

Read more about how Gutierrez combines life in two cultures to create delicious meals.

Peach Salsa
Yields: 2½ cups.

2 cups peeled and cubed fresh peaches (about 3 large peaches)
¼ cup finely chopped red onion
¼ cup finely chopped cilantro (leaves and tender stems)
2 tablespoons minced jalapeños (seeded and deveined if less heat is desired)
1 (2-ounce) jar diced pimientos, drained
2 teaspoons grated lime zest
Juice of 1 lime, or to taste
Salt and freshly ground pepper, to taste

In a medium bowl, combine the peaches, onions, cilantro, jalapeños, pimientos, and lime zest. Add the lime juice and season with salt and pepper.

Let the salsa sit at room temperature for 10 minutes before serving to allow the flavors to blend, or cover and chill until ready to use (for up to 24 hours).

This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.