Fire up your peaches for a bright summer salsa
IN MY garden, it’s raining jalapenos. If life gives you jalapenos, you make salsa. It’s straightforward. Roast the jalapenos, peaches and white onion, and add honey, lime juice and coriander to hold it all together. Use nearly overripe peaches for the best results. The skin slips right off after roasting. Use a blender to whir the roasted ingredients into a smooth sauce, to spoon over carnitas or barbacoa tacos, or hand chop for a chunky salsa that sits atop grilled fish or chicken. It’s dip-able, it’s spoon-able.
Because the onion is only partially cooked, its bite will increase over time; to keep this peachy salsa bright and delicious, serve it soon after it’s made. While it would be tempting to want to keep such a fresh, lively salsa on the shelf to enjoy anytime during the year, this is not a recipe that will can or freeze well. Too little acid, impossible to estimate pH, and too much onion to be safe for canning. This salsa, like summer, is best enjoyed in the moment.
Peach and Jalapeno Salsa 8 servings (makes 2 cups)
A handful of ingredients melds with chile heat for a fresh, zingy salsa or sauce, whose nomenclature is entirely dependent on how vigorously you chop or blend. This a peak-summer delight, to be served alongside fish, tofu and chicken, and as a topping for tacos and a corn and tomato salad. The fruit and vegetables can be cooked on the grill, a traditional Mexican comal or in a well-seasoned grill pan on the stove top.
MAKE AHEAD: 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.
- 1/2 medium white onion
- 3 ripe, baseball-size peaches, cut in half and pitted (1 1/2 pounds total)
- 2 plump jalapeno peppers, cut in half from top to bottom, ribs and seeds removed
- 1 teaspoon chilli powder
- 1 tablespoon honey
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1/2 teaspoon coriander seed, crushed
- 1/2 teaspoon kosher salt, or more as needed
- 1 teaspoon minced cilantro leaves, for garnish
• Position an oven rack about 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminium foil.
• Arrange the onion half, peaches and jalapenos, cut sides up, on the baking sheet. Sprinkle them with the ancho chilli powder. Broil for 10 to 12 minutes, turning the sheet as needed, until all the pieces’ edges are blistered and blackened.
• Transfer the mixture to a cutting board. Discard the peach halves’ skins, which should slip off easily.
• For a smooth hot sauce, coarsely chop the broiled onion, jalapenos and peaches, then combine in a blender. Puree until fairly smooth, then stop to add the honey, lime juice, coriander seed and salt; puree until smooth. Taste, and add more salt, as needed.
• 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.
• Garnish the smooth hot sauce or chunky salsa with the cilantro and serve right away, with lime wedges.– Washington Post.