Peach Salsa

We were very busy this weekend – I spent Saturday in the kitchen cooking; I made a killer homemade tomato sauce that I then turned into a killer homemade barbecue sauce…and forgot to take pictures of both.  Go figure.   I do have a bunch of the barbecue sauce in jars, and I fully intend on buying a butt-load of tomatoes at the Farmer’s Market so I can make more tomato sauce, so hopefully I’ll have pictures – and recipes – of both soon.

One thing I did manage to take a picture of was the peach salsa I made last week.  Good heavens, but this stuff is good!  And not too hard; you will have to peel and pit the peaches and peel and seed the tomatoes, but after that, just toss everything into the food processor and give it a whirl.  If you like your salsa on the mild side, you should remove the seeds and veins from the jalapeños as well.

To peel peaches and tomatoes, drop them in boiling water for a 30 to 60 seconds (you should make a small, X-shaped incision in the bottom of the peach, but this is unnecessary for the tomatoes), then remove them to a bowl of ice water until they have completely cooled.  The skin will slip off easily if the fruit is ripe.

While we love to top our food with this salsa – eggs, chicken, pork – I’m sure it would be just fine with some good quality tortilla chips.

We’ve jarred about half the recipe and frozen it for later; when, in the depths of winter, we remember it is there and thaw it out to eat, I’ll let you know how well it freezes. 

Ham and scrambled eggs, topped with Peach Salsa

Peach Salsa

makes about 4 cups

4 large peaches, peeled, pitted and quartered

2 large tomatoes, peeled, quartered and seeded

One large sweet onion, peeled and quartered

2 jalapeño peppers, stems removed and cut in half

1/2 cup cilantro, loosely packed

1 1/2 teaspoons salt

2 – 3 tablespoons apple cider vinegar

1 tablespoon honey (optional)

Place the onion and jalapeños in the bowl of a food processor; pulse 2 or three times.  Add the peaches and tomatoes, and pulse several times until it is almost the consistency you like.  Throw in the cilantro and pulse another 2 or 3 times, or until everything is chopped, but still chunky, or the consistency you like best.

Pour the mixture into a large glass or stainless steel bowl; add the salt, cider vinegar and honey, if desired.  Stir well, then cover and refrigerate for at least 3 hours, to allow the flavors to develop.

Printable version (requires Adobe Reader)