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.
My aunt has a ton of yellow tomatoes on her plants right now and everyone keeps giving us peaches! I’m trying this salsa tonight 🙂
I found this in wikipedia and thought you might find it of interest:
“A Texas wiener is a hot dog creation legend that was created in both Pennsylvania and New Jersey, independently of each other. The Altoona, Pennsylvania Texas Hot Dog was created in 1918, while the Paterson, New Jersey Hot Dog was created in 1924. Altoona’s original Texas Hot Dogs shop is still open today, although it has moved from its original location. The chain has also expanded into other parts of the county.
The wiener, also referred to as an all-the-way dog, consists of a hot dog covered in mustard (many fans of these prefer brown mustard over yellow), diced onions, and chili sauce.”
You have an old entry about texas wiener…now if oonly i can figure out why a”texas burger” has a fried egg on it…
Hmmm, that’s not nearly enough habanero. At least use the whole thing! What you gonna do with the other half? Ribbon the sucker and knead in to a burger! Lovely little darlings.
Be very careful using the bathroom after messing with peppers. Man, be very careful. Habanero and tender parts … hurt! Oh, and don’t pick your nose.
Biggles
nachos and beer with that salsa..
good think you’ve built up your stamina…else your lips might fall off this weekend!