Let’s be honest, you can’t really go wrong with chips and salsa. Almost everyone loves the combo, and it’s almost always found at get togethers. I think salsa is great for a tailgate. It’s simple to make. It keeps in the refrigerator for a day or two, so you can make it a day in advance. It tastes just find at room temp. Everyone loves the stuff, and there’s always the opportunity to put your own spin on it. Peaches are in season here in Colorado…I may have mentioned this a gazillion times. Well now you are hearing about it a gazillion and one times. I’m not ashamed. I’m obsessed with them. Seriously, I can’t get enough of the fruit. Besides beer and the beauty that is the Front Range of the Rockies, the peaches from the Western slope are the best thing to come out of Colorado (in my opinion). Don’t worry, next week I will have a ton of recipes that involve peaches in some way, shape or form. Peach ice cream anyone? Yup, that’s what I thought. So, to get to the point of this whole ramble, I decided to make a peach salsa (or pico de gallo — whatever the heck you want to call it). This salsa is delicious…so delicious in fact that we worked dinner around the salsa in the form of Huevos Rancheros. You can’t really go wrong there. We paired this bowl of goodness with a delicious IPA that you surely don’t want to miss out on.