Monday, August 27, 2012

Make this right now: fresh peach salsa

Oh my god, you guys (by which I mean my five readers. Hi!) - it's peach season in southern Ontario, and we Eastern Ontarians are lucky enough to get access to baskets full of the things. If you can catch them on the right day, they are eat-over-the-sink ripe, sweet and juicy. In fact, that's exactly what Chris and I did when we got home from work today.

But the problem with buying a basket is that they all ripen at approximately the same second, and if you wait too long they all turn to mush. That's where this recipe comes in so handy. If you know your way around a kitchen and vegetable prep, a batch of this salsa should only take you twenty minutes to whip up - and then you get to mow down on a bowl of it with a big handful of tortilla chips (not that I just did that or anything). I beg you, if you have peaches in your vicinity, go make this. It's one of the nicest things I've ever done to a peach.

Fresh Peach Salsa
Makes approx. 3 cups

4 large ripe peaches (I used freestone)
4 large ripe beefsteak or salad tomatoes
1 large scallion, chopped
1 big handful fresh cilantro (could sub half mint half basil if cilantro tastes of soap to you)
1/4 tsp garlic powder (or a minced clove of garlic if you can handle the raw stuff, I cannot)
1/4 tsp cayenne (to taste)
1/4 tsp espelette pepper
salt and fresh lime juice to taste

Have a large bowl of ice water ready. Boil a medium pot of water on the stove. Cut an x into the bottoms of the peaches and tomatoes. Drop peaches and tomatoes into boiling water two or three at a time; blanch one minute, then remove to ice water. This should make them extremely easy to peel.

Once peeled, halve peaches and remove pits; core tomatoes. Dice both into cubes and dump into food processor bowl. Wash and chop the cilantro and scallion, add to fo-pro bowl along with remaining ingredients. Pulse until salsa is minced the way you like it. You can leave it in large chunks too and it would work nicely as a fish or chicken topping. (Pulsing it makes it easier to scoop up with chips.)

Taste for seasoning and adjust accordingly. Devour with chips of your choosing. Revel in the awesomeness that is late summer in Ontario.

No comments: