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
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.
Jeffrey, thanks for the lowdown on Texas peaches. I have spent a lot of time in Atlanta during peach harvest season and they are almost near the quality of Niagara Peninsula peaches. Like growing grapes, the cool evenings really contribute to a luscious fruit and Niagara’s climate is ideal. I am sure a few will argue this point, but at least they are in the same league.
Now Olivia, what’s with the Brits lack of interesting produce and fruit ? I thought all that was changing. Nothing is more foul than biting into a mealy carbon dioxide induced peach.
I would love the “chore” of building up my tolerance for spicy food, though my tolerance is pretty high already. Sounds like fun travels coming up — enjoy!
Enjoy the trip to Austin. It’s probably still paint-peeling hot down there right now, but anytime is a good time to be there. If you get the chance, you might want to check out the Eastside Cafe on Manor Road. Great little place with many of the dishes made with the cafe’s own organic produce, harvested from its own garden in the back. AND FOR HEAVEN’S SAKE – DON’T PASS UP THE DESSERTS!
I’ve really enjoyed your blog and have it as my weekly feature on sullicom.blogspot.com. I hope it helps a few others discover you, too.
Best!
I look forward to meeting you in Austin at the HSF! Hope your taste buds are ready!
Yum, this is just the thing i’ve been hankering for! Have a great time in TX – I’m so jealous, I miss Austin!