With all the hail damaged peaches we’ve had this year, there has been a mountain of peaches that weren’t fit to sell, but perfect for cooking! We’ve been hard at work perfecting all sorts of peach recipes, but out of all of them one has stood out as outstanding. Peach salsa!
This is a pretty simple twist on a salsa recipe that I was graced to receive years ago from Brandon Mabery in Tolar, TX. Instead of the sugar that recipe called for, you substitute in some super sweet peaches fresh off the tree. Here’s the modified recipe.
- 28 Ounce Can of Hunts Petite Diced Tomatoes (don’t substitute a different brand! The difference is noticable!)
- 2 Jalapenos if eating immediately. 3 Jalapenos if eating 24+ hours later. The spiciness tapers off overnight in the fridge.
- 1 Bunch Cilantro with Stems Removed
- 1 Cup Fresh Tree Ripened Peaches
- 1 teaspoon Salt
- 1 teaspoon Cumin
- Quarter the Jalapenos and remove the seeds of about half of the quarters.
- Cut off the stems of the Cilantro
- Combine the Jalapenos and Cilantro in a food processor and process them until they’re finely chopped.
- Pour in half the tomatoes and all the other remaining ingredients into the food processor on top of the Jalapenos and Cilantro.
- Process that until the large chunks of peaches are diced up nicely.
- Pour in the remaining petite diced tomatoes and stir together.
- Eat it!
The recipe with 3 jalapenos will be a bit spicy at first. If you leave them in the fridge overnight the flavors will combine nicely and the kick of spiciness will mellow out a bit making the salsa perfect!
Apparently there are some special considerations that must be taken into account when canning salsa, so I’d advice against rushing into canning a bunch of this unless you’re familiar with how to correctly can salsa. Ours doesn’t last more than a couple days in the fridge before we gobble it all up anyway!