Roasted Peach Salsa

Football season is here! I can’t claim to be the biggest sports fan in the world, but I love getting together with friends and family, eating tons of appetizers and desserts, and cheering on our team. My favorite part is probably the appetizers and desserts, if I have to be honest. Usually by the last quarter I am snuggled up on the couch sound asleep. I think maybe I enjoy the best naps during football season.  The amazing coincidence of football season starting up right as the tomatoes are ready to be picked is just too awesome to be ignored and we need to make some salsa. So I call up my mom and tell her to bring over some of those tomatoes stat!  HAHA, did you think I had a tomato garden??  My yard is filled with holes – last I checked the children are burying dragons eggs (one would think that burying something would involve the holes getting filled in). Any way I call my mom for her wonderful fresh tomatoes and she hooked me up.  I also use peaches for a little bit of sweetness to battle the heat of the peppers.   I love roasting everything before I start for the flavor it brings out of the fruits and veggies.

I get going by turning the broiler to high and moving my oven rack to the second position underneath it.  I want my fruits and veggies to be about five inches away from the heat.  I probably could turn the broiler to low and put the rack closer but this is how I do it.  While my oven is heating up I halve my tomatoes and peaches and quarter my onion.  I keep my peppers whole and I do NOT peal my garlic.  It will burn if you peal it.DSC_0034

After about five minutes I pull the pan and flip everything over.DSC_0040

I do not like to let them go too far, I am looking to just enhance the flavors here.  I let them go on the other side for about three minutes.  I then pull the skins off of my tomatoes and peaches.  DSC_0057.JPG

Now, I am going to blend the heck out of a tomato, some onion and the garlic. DSC_0042

This is going to give me a sauce base for the salsa. I am cutting up everything else and this sauce helps bring a cohesion to the salsa.  Without this step I feel like I am just eating cup up veggies if that makes sense.DSC_0044

Next I start to chop up everything else.  The tomatoes might fall apart a little but do your best to just run your knife through them.  I do a medium dice for the onions, peaches and tomatoes.DSC_0045

Then I try and cut the peppers up a little finer.   If you want to reduce the heat of the salsa a bit you can remove the seeds and the vein (the white part that the seeds attach to).  I like mine a little spicy and keep the seeds in. If I was going to make this for just Mr. Insanity I would add a second jalapeno (and some habaneros).

DSC_0047

I have also purchased some latex gloves to use while I work with the peppers. No matter how many times I wash my hands afterwards it still feels like fire when I go to take my contacts out at the end of the day.  Last step is the juice of half of a lime and a good amount of salt.  I would let this sit for at least an hour before the game, or even better make it the day before.

Roasted Peach Salsa

  • Difficulty: easy
  • Print

Perfect salsa to impress your guests at your next party.


Ingredients

  • 2 Tomatoes
  • ½ Onion
  • 1 Poblano Pepper
  • 1 Peach
  • 1 Jalapeno Pepper
  • 3 Cloves Garlic – Do Not Peal
  • ½ Lime Juiced
  • 1 tsp Kosher Salt (Plus more for when roasting vegetables)

Directions

    Preheat Broiler on High
  1. Cut your tomatoes and peaches in half. Remove the peach pit.
  2. Cut your onion into two wedges.
  3. Put all of your fruits and vegetables onto a sheet pan and sprinkle with salt. Put the tray five inches under the broiler and cook for five minutes.
  4. Flip everything over and broil for another three minutes.
  5. Pull the skins off of your tomatoes, peaches and garlic.
  6. Add one tomato, half of your onion, and all three cloves of garlic to a blender and blend until smooth.
  7. Chop up remaining tomato, peach and onion into medium size pieces.
  8. Chop poblano and jalepeno peppers into smaller pieces. Remove seeds and vein for a milder salsa.
  9. Stir in tsp of salt and lime juice. Let sit for at least an hour.

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