Peach Salsa

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I don’t buy into too many food trends, as you know. I don’t put lavender into ice cream, I don’t like rosemary 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. No, I’ll probably never make them.

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.

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 boysenberry barbecue sauce and the like.

The salsa works well with good canned tomatoes as well as fresh ones right out of the garden, but that peach needs to be ripe, so I only make it in the summer.

I serve this salsa slightly warmed. Oh, it’s good.

Peach Salsa

2 pounds of fresh ripe tomatoes
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves of garlic, minced
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
Pinch of cayenne pepper
1 tablespoon apple cider vinegar
1 teaspoon fresh lemon juice

Have all of your tomatoes seeded and chopped before you start with this recipe. It doesn’t take long to make.

In a medium enameled 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.

After cooking for a minute, stir in the peach, cilantro, oregano, cumin, cinnamon, and a pinch of cayenne pepper.

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Give everything a stir, and cook over low heat for about 15 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 slightly before serving.

This warm, slightly fruit-sweetened salsa is really good with tortilla chips. But it’s also good on a basic cheese quesadilla.

Try out this salsa if you’re skeptical like I once was. You’ll taste the peach and the touch of cinnamon, but also the ripe tomatoes with Mexican seasonings.

And think about how much less expensive this salsa is to make at home!