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No story, just habanero peach salsa

I’m going off the grid! First, I’m flying to Austin to be a preliminary judge at the Austin Chronicle Hot Sauce Festival on Sunday, and then I’m headed to North Texas for a few days to spend time on my grandparents’ farm. If I’m lucky, my grandma will teach me how to make fruit preserves; I hear the pears are already in season in Chambersville, and my grandma has tempted me with a recipe for pear honey. I don’t even know what that is but it sure sounds delicious! And my grandparents are due a few batches of my biscuits, which always pair well with fresh jam.

Since I’m afraid my sensitivity to chile heat isn’t what it used to be, to prepare for the hot-sauce judging I’ve been taking daily doses of habanero salsa like medicine. I leave you now with one of the salsas I made—a fruity, spicy mix made with fresh, ripe peaches, yellow tomatoes, cilantro and a habanero. It’s terrific on seafood, chicken, pork or simply as a dip for tortilla chips.

I’ll be back in a few days and hopefully will have some fun stories from both the judging and from working on the farm. And if you’re at the Hot Sauce Festival on Sunday, be sure and say Howdy! See you soon!

Habanero peach salsa | Homesick Texan

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5 from 5 votes

Habanero peach salsa

Servings 4
Author Lisa Fain

Ingredients

  • 2 large yellow tomatoes, peeled and diced
  • 4 medium peaches, peeled and pitted
  • 1/4 cup cilantro
  • 1/4 medium yellow onion, diced
  • 2 teaspoons lime juice
  • ½ habanero, seeded and diced
  • Salt

Instructions

  • To peel the tomatoes, I make an X at the base, throw them into a pot of boiling water for 10 seconds, and then peel the skin. I do the same for the peaches, but leave them in the pot for 30 seconds.
  • Be very, very, very careful when cutting the habanero as the juices can burn your skin.
  • Throw everything in the blender, and mix until it has a rough consistency.

Lisa Fain

Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Her work has been featured in many publications, and she is the author of several cookbooks. Follow her at: Instagram / Twitter / Facebook/ Pinterest

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5 from 5 votes (5 ratings without comment)

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36 Comments

  1. Timing is really good again. Niagara peaches are at full blast here in Ontario and you can only eat so much peach pie.

    Is Texas known for it’s peaches ?

  2. AnnieKNodes says:

    Being a Georgia girl, I especially appreciate this recipe. I was going to grill some pork chops tonight and now I know what to put on them. Yum.

  3. Texas has a respectable summer Peach Crop centered around the Hill Country town of Fredericksburg.
    They are good and even great based on the weather, but even I will admit to a preference for Georgia peaches which are a usually a larger and juicier variety.
    Just about anything is better fresh though, and I live close to the source so I’m not complaining-lol

  4. Oh poo. This sounds so yum, but in London the peaches aren’t very sun-kissed because they’re not local so they were picked greenish, and yellow tomatoes are rare.
    Not sure I’ve ever seen habaneros either.

    I will have to WAIT until I maybe move back to Texas (YES) to do this one!!!

  5. I do love me some heat… I would have loved to visit the contest but alas, I live in another part of the world.

    Pear honey, sounds very interesting, can’t wait to hear more of it or better yet, see the process of making it – photography hint, hint 🙂