Peach Salsa

35 Comments

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.
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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.

Peach Salsa

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.
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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.
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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.

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Then add the lemon juice. Stir to distribute evenly. Remove the pot from the stove and let cool to warm. Then serve immediately.

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This warm, slightly fruit-sweetened salsa is really good with tortilla chips.
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* 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.

35 thoughts on “Peach Salsa

  1. I opened a HUGE smile reading the “I don’t stick bacon into everything possible” – my gosh, what’s with this bacon excess going on? Bacon ice cream, cookies with bacon, bacon bacon bacon… I sooo agree with you!

    peach salsa, on the other hand, sounds delicious to me, and definitely something to give a try

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    • I couldn’t even try bacon chocolates once. Maybe I’m just too stubborn. But I bought some jarred bacon jam in London at a fancy foods store, and it was disgusting. So maybe everyone else is faking it. Just like they pretend to like opera.

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  2. I agree with you about most trendy foods, although I admit to making both mango and pineapple salsa (the latter accompanied a pork tenderloin marinated in a mole-inspired spice rub). I’ve not tried peaches in salsa yet, though, so I will have to try this! I’m curious to see the difference cinnamon makes, along with the other flavors. Thanks for the delicious-sounding recipe!

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    • I agree. And I’m probably a bit too stubborn. But I did try kale and I think it’s awful. I’d much rather have spinach. That’s just me. It’s a super food too!!!

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  3. Like you I’m not a great one for food trends. Peaches are great for jam, relish, pickle, chutney, I’ve made a fresh peach salsa to serve with pork, added chilli, chives, cilantro, lime juice, salt, no tomatoes though. I’ll try this out nest peach season

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  4. This sounds very very good indeed and I am going to try it soon, I’d never heard of it. Re people and food fads — I don’t think you are ‘stubborn’ as you wrote … but that you have a true sense of self and of who you are, and are confident in the kitchen — you don’t need ‘tricks’ and ‘wow factors’ and over the top stuff because your own ‘ordinary’ (ha ha) food is so good, it doesn’t need ‘make- up’ !!! and look at all the marvellous Ethiopian dishes you trotted out for us earlier this year — so it’s not as if you are anti novelty as such, you are against novelty for novelty’s sake! Maybe all those people who are after trends and endless novelties have trouble appreciating the tried and true, and are easily bored. Maybe they feel insecure too … who knows… and … who cares!!!

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