New Moon again – Fruit Moon this time – and, right on time, Ontario Peaches have started showing up in the grocery stores.
I’m quite sure these are from Niagara, fyi.
I packed home a basket of peaches plus waaaaaaaaaaaaaaay more tomatoes than I need (I think) in order to make salsa, only to realize that I’m out of cilantro. So back out I go to see if I can find a fresh bunch at the grocery up the street (chances are good).
I’m going to try the following recipe (which is vaguely inspired by this one)
Tomato Peach Salsa
INGREDIENTS
2 jalapeno peppers (add more or use hotter peppers if you like it spicy – this one is really mild)
3 C tomatoes, diced and drained (5 beefsteak tomatoes or… maybe 6-8 romas?)
1 C diced peaches (~4 small peaches)
¼ C yellow cooking onion, diced
2-3 large cloves garlic, minced
¼ C fresh cilantro, minced
1-2 tbsp white wine vinegar
2 tsp sugar
1 tsp salt
Pinch cayenne pepper
DIRECTIONS
Blanch the peaches and tomatoes in order to get their skin off easily
Remove peach- and tomato-skins
Dice peaches and tomatoes until you have enough
Dice the onion and the jalapeno peppers (take out the seeds)
Put everything into a big pot on the stove
Mince the garlic and the fresh cilantro and add them, plus the salt, sugar, vinegar, and cayenne
Heat everything, stirring gently, until its all hot, steamy, and maybe even a little bubbly
Sterilize your jars (and lids and rings) in a steam bath
Pour the salsa into the sterilized jars
Cap and process in a boiling-water/steam bath for about 10 minutes
Allow to cool (you’ll hear the lids go *plunk* as they seal).
~*~
This (a) makes about 3 cups of salsa, and (b) theoretically goes really well on fish, pork, and tortilla chips.
Note: I’m using beefsteak type tomatoes, so I’m going to get a more watery salsa than if I used roma.
TTFN,
Meliad the Birch Maiden.
Urban Meliad 