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.
Hi Lisa,
I forgot to come back and tell you that I did make this salsa and it was amazing! Unfortunately I didn’t have a habanero but I just substituted a couple of jalalpenos instead. It was really good with blue corn chips and we also spooned it over some grilled pork tenderloin. Thanks for another great recipe!
Wow.
I never thought I would feel guilty about using all my peaches up for jam. Ugh, thanks.
I _need_ to go raid some more peaches while they are still in season and cheap and make this. I’m practically drooling on the screen.
Thanks!
Mansi Desai–Yep, living in Dallas will give you a taste for enchiladas and salsa!
Nicole–That just makes my day! I’m so thrilled you enjoyed the salsa! Yea for yellow tomatoes!
M–Thanks! And better hurry–I’m starting to see butternut squash, pumpkins and apples…fall is just around the corner!
anyone know how to make taco deli's doña salsa?
I've been living in Beirut the last few years, a Houstonian turned Longhorn, and go through your recipes when I get a culinary twang for home or suffer through one of the "Mexican" restaurants here. I always have a few on the back burner waiting for the ingredients to pop up. We get almost everything, (including Blue Bell strangely enough) thanks to apparently really close Texan ties in the large grocery stores' ordering departments but we get them really unpredictably so its always a treat when my life is graced with the right set of ingredients at the right time. This one is happening tomorrow and I can't wait!