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.
it was good to meet you this weekend. i’ll never forget that egregiously bad green sauce – it’s seared into my memory. hope the rest of your trip went well. look us up when you come back through austin. we’re usually at the gingerman drinking frank’s beer!
regards,
carey
I have made a cheaters peach salsa~ this looks like the real thing!
Can’t wait to hear your stories!
I really love peach or mango salsa–particularly on seafood. I have this coconut salmon with salsa recipe that I weep for.
And how fun for you to be a judge, that would be a great experience.
Tommy–Yes, the Hill Country is known for its peaches. For some reason, however, they’re not allowed to be sold outside of the state.
AnnieKNodes–This would be terrific with pork chops!
Jeffery–I admit Georgia peaches can be larger and juicier, but there’s just something about the way a Hill Country peach tastes.
Olivia–You don’t have fresh peaches in London? Sheesh! You can make this with red tomatoes, though and it will still taste good.
Cynthia–Yep, scotch bonnets, which are like habaneroes, are popular where you live, right?
Lydia–If only all my chores could be so pleasurable!
SulliCom–Didn’t make it to East Side this trip, but have dined there in the past–such a lovely restaurant!
Frank–It was mighty fine finally meeting you–hope I can do the judging again next year!
Radish–Austin is a fine town–hope you can get back there soon.
Jerry–I don’t think Taco Deli won. I wish the salsas had not been submitted to us for tasting without identification–I’d be curious to see if one of the ones I tasted did win.
Christine–Did your jaw hurt the next day? I could barely move mind due to all that continous chomping!
Chris–You can make it with red as well if you can’t find yellow tomatoes.
Ivonne–Thanks! It was indeed wonderful going back home!
Caffeinated Cowgirl–I agree, the sweetness of the fruit mitigates some of the fire but none of the flavor.
Shel Franz–Sadly we didn’t make any, but I did try some and you’re correct–absolute heaven on earth indeed!
Rosa–Thanks! If you have fresh peaches available to you give it a try!
Mike–Ha! It’ll cool down there soon enough!
Homesick Houstonian–I agree, I’m not a big fan of chunky salsas because, as you say, the flavors just don’t meld as well.
Linda–Yes! It’s the perfect late-summer salsa
Nicole–Yea! I hope you enjoy it. And how fortunate to have such local access to yellow tomatoes. They’re so bright and lovely!
Homesick Houstonian–Thanks for the info! Actually, there’s a restaurant in Dallas called the Porch that’s serving a burger with a fried egg–that’s the only time I’ve heard of it being served that way in Texas so I wonder if the chef isn’t from there. The fried egg thing reminds me more of New Mexico where they sometimes plop a fried egg on top of their stacked enchiladas.
Rev. Biggles–Ha! You’ve got quite the heat tolerance! And your observation about chile heat the second time around is so true.
James–Yep, perfect combination!
SteamyKitchen–My lips didn’t fall off but my jaw sure ached. Perhaps I should have built up my stamina by chewing gum instead.
Carey–Wonderful to meet you as well! And I shudder to think about that salsa–what were they thinking? I’ll be back in November so I’ll try to hook up w/ y’all!
Sandi–What’s cheaters peach salsa?
Scribbit–Peach and mango salsas were just made for seafood. And coconut salmon sounds divine!
I did my grad school at Dallas Texas!! man, that’s how I’ve acquired a taste for salsa and enchiladas!!
Thanks for dropping by my blog!