Summer Peach Salsa

That's right.  Summer Peach Salsa.  It's drinkable good.  You have to have fresh, ripe peaches to make this salsa.  Soft mushy, juicy peaches.  Oh my gosh, my mouth is watering.  I need to go make more of this, right now.  Even though this recipe makes quite a bit the batch you see in front of you is already gone.  Thankfully I have ripe peaches sitting on the counter that will be perfect!

We eat this salsa with everything but our favorite paring has been on top of quesadillas made with my Slow Cooker Mexican Chicken.  Absolutely delicious!

Ingredients:

7-8 peaches
1/2 red onion
3/4 red pepper
1 handful of cilantro
1/2 jalapeno
1 tablespoon lime juice (half of a lime)
1 teaspoon of salt

Directions

1.  Peel and dice the peaches and put them in the bowl of your food processor.
2.  Roughly chop red onion, red pepper and jalapeno.  Add to the bowl of food processor.
3.  Add cilantro, lime juice and salt.
4.  Pulse to your desired consistency.

Note: Sometimes jalapenos vary in how hot they are.  You want to be able to feel the heat of the jalapeno in each bite so you may need to add more depending on how hot your jalapeno is.  Same with the red onion.  I find some are stronger than others so I start with a little and add more depending on how strong it is.

This is the perfect blend of spicy and sweet.  It is so incredibly refreshing during the summer.   I may need to can a years supply of this stuff.

How to Peel a Tomato {for Sauces and Salsa}

I don't always peel tomatoes for my salsa BUT I do for my sauces.  I peeled these tomatoes for my Spicy Red Pepper Marinara sauce that I can't wait to share with you!  You can use these tomatoes right away or freeze them for a fresh tomato sauce later on.    

You can follow these steps for any kind of tomato, but I used roma tomatoes.

Score your tomatoes (make an x on the top) with a paring knife.  Don't cut too deep, just pierce the skin.

Bring a pot of water to boil and put 2-3 tomatoes in at a time. The cool temperature of the tomatoes will lower the temperature of the water so don't do too many at once otherwise you'll have to wait for it to boil again. Boil the tomatoes for about a minute or until you see the skin start to peel away.

Scoring the tomatoes allows the skin to come off so much easier!  But don't touch, it's hot!

Place the tomatoes immediately in ice water to cool them.

The skin comes right off but the tomatoes are still firm.  Toss them in the pot or store your tomatoes in the refrigerator or in a freezer storage bag in the freezer.

 Stay tuned for my Spicy Red Pepper Marinara!