What's better than chips and salsa?
If you can manage to get your hands on the last of the season's peach crop, then you have to try this recipe for peach salsa. It's such a nice change from your regular tomato salsa.
Sweet, sour, salty and spicy, this salsa is wonderful with corn tortillas as dip, or as a condiment with pork, chicken or fish. I love how the sweetness of the peaches add an additional level of complexity to the flavours of this salsa, making it extra special, and one of my new favourites!
Spicy Peach Salsa
From Put 'Em Up by Sherri Brooks Vinton
Makes about 6 cups
3 pounds peaches
1 cup cider vinegar
1 cup brown sugar, lightly packed
1 tablespoon ground cumin
1 tablespoon salt
1 pound tomatoes, cored, seeded, and diced
1 red bell pepper, diced
2 jalapeno pepper, diced (seeds included)
1 red onion, diced
1/4 to 1/2 cup minced fresh cilantro
Prepare an ice-water bath in a large bowl or clean sink.
Bring a large pot of water to a boil. Working in batches of 2 peaches at a time, blanch the fruit in the boiling water for 30 seconds to loosen the skins.
Scoop the peaches out of the water and plunge them into the ice-water bath. Repeat with the remaining peaches. Drain.
Combine the vinegar, brown sugar, cumin, and salt in a large nonreactive pot. Using a small paring knife, peel, pit, and dice the peaches, adding them to the pot as you go to prevent browning. Add the tomatoes, bell pepper, jalapeno, and onion, and bring to a boil. Reduce the heat and simmer until thickened, about 15 minutes. Add the cilantro and remove from the heat.
Ladle into bowls or jars. Cools, cover and refrigerate for up to 1 week, or process in boiling water for 15 minutes. Sealed jars can keep in a cool, dark place for up to 1 year.