PEACH AND JALAPENO SALSA
Makes: 2 cups (500 mL) 1/2 medium white onion
3 ripe peaches, cut in half and pitted (1 1/2 lbs/680 g)
2 plump jalapeno peppers, cut in half from top to bottom, ribs and seeds removed
1 tsp (5 mL) ancho chili powder 1 tbsp (15 mL) honey
1 tbsp (15 mL) fresh lime juice, plus lime wedges for serving 1/2 tsp (2.5 mL) coriander seed, crushed
1/2 tsp (2.5 mL) kosher salt, or more as needed
1 tsp (5 mL) minced cilantro leaves, for garnish
1. Position an oven rack about 6 inches (15 cm) from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil.
2. Arrange the onion half, peaches and jalapenos, cut sides up, on the baking sheet. Sprinkle them with the ancho chili powder. Broil for 10 to 12 minutes, turning the sheet as needed, until all the pieces’ edges are blistered and blackened.
3. Transfer the mixture to a cutting board. Discard the peach halves’ skins, which should slip off easily.
4. For a smooth hot sauce, coarsely chop the broiled onion, jalapenos and peaches, then combine in a blender. Purée until fairly smooth, then stop to add the honey, lime juice, coriander seed and salt; purée until smooth. Taste and add more salt as needed.
5. To make a chunky salsa, combine the onion, jalapenos and peaches in a food processor; pulse just long enough to reduce the mixture to smaller, discrete pieces. (Alternatively, you can chop the ingredients by hand.) Transfer to a bowl; stir in the honey, lime juice, coriander seed and salt. Taste, and add more salt as needed.
6. Garnish the smooth hot sauce or chunky salsa with the cilantro and serve right away, with lime wedges.
Note: The salsa can be refrigerated for up to 1 day; its flavour and colour grow dull when kept longer. This is not a candidate for freezing or canning, because of its variable pH.