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).
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
