I don’t buy into too many food trends. I don’t put lavender into ice cream, I don’t like thyme in cocktails, I like lemongrass only in Thai food, and I don’t stick bacon into everything possible. It will probably be 20 more years before I ever make kale chips. I guess it’s stubbornness, but also sometimes I think people try too hard to be different. It’s okay to disagree.
So years ago when I spotted peach salsa at a gourmet food store, I really surprised myself when I purchased it. I mean, peaches in tomato salsa? I don’t remember the brand, but it really was pretty tasty. But being me, I knew I could make it even better. Not to say I’m that great of a cook, it’s just that anything home made will beat anything jarred commercially.
Anymore, peach salsa doesn’t really even sound very trendy. It’s become as commonplace as cherry barbeque sauce and the like. But I’m terribly addicted to it. So every summer I make three kinds of salsa. One is fresh salsa, the second is this peach salsa, and then there’s the salsa I can.
So here’s my recipe for peach salsa. You have to make it in the summer because you need one ripe peach. It actually works well with good canned tomatoes as well as fresh ones right out of the garden. I serve this salsa slightly warmed. Plus, it has a hint of cinnamon. Oh, it’s good.
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves of garlic, minced
8 Roma tomatoes, or the equivalent, seeded, diced
1 peach*, peeled, finely chopped
4 tablespoons chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Cayenne pepper, optional
1 tablespoon apple cider vinegar
1 teaspoon fresh lemon juice
Have all of your tomatoes chopped and ready to go before you start with this recipe.
In a medium pot, heat the oil over medium heat. Add the onion and sauté for about 5 minutes. Add the garlic and stir it in for about 30 seconds, then add the tomatoes. Add the peach, cilantro, oregano, cumin, cinnamon, and a pinch of cayenne pepper, if using.
Give everything a stir, and cook over low heat for about 15-20 minutes. There should be little or no liquid in the salsa. Add the apple cider vinegar, stir, and cook for about 1 minute.
Then add the lemon juice. Stir to distribute evenly. Remove the pot from the stove and let cool to warm. Then serve immediately.
* A nectarine would work equally as well. Just make sure whatever you use is ripe.
note: The peach I used was a white peach, so that’s why you can see small white “chunks” in the salsa.