Sunday, August 25, 2013

Peach Salsa

It's the perfect time of year for ripe, juicy peaches.  We headed out to Hartland Orchard in Markham, VA to visit their orchard and pick our own.  I've been going out to Hartland Orchard for the past few years to do all kinds of "pick your own" -- strawberries, blueberries, peaches, and apples.  The family that owns Hartland Orchard and the farm next store, Green Truck Farm, are super nice and the farms are easy to get to -- right off Rt. 66 in VA, exit 18.  

We had a great time picking the peaches.  They were just within reach for my son, so they had a fun time selecting the perfect peaches to pull down off the tree.  Needless to say, we came home with a whole bag of plump peaches. 

Most people use peaches to make a cobbler, or a crisp, but I wanted to use the sweet flavor of a peach to balance spicy in the perfect peach salsa.  It turned out SO GOOD.  Fresh salsa is always amazing and this version, with a "sweet heat" is outstanding.  Here's the recipe:

2 ripe peaches
2 large tomatoes
1 medium yellow onion
1/2 cup of cilantro
3 cloves of garlic
1 - 1.5 jalapeno pepper
1/2 teaspoon of cumin
pinch of salt

1.  Seed the tomato (to the extent possible... I am super lazy about this so you know, the seeds won't kill you).  Slice and dice the tomatoes and peaches (you should have about equal parts of both) into 1 inch pieces.

2.  Slice and dice the onion into very small segments.  Dice garlic.  Slice and dice jalapeno.  Add to the peaches and tomatoes.

3.  Chop cilantro and mix into the bowl with the salt and cumin. 

4.  And... you're done.  If you don't like the extra "juice" in the salsa (I think it gives it flavor, but some folks are anti-juice), let the mix sit overnight to let the flavors blend and strain before serving.  Can any extra to give to a friend (in exchange for margaritas of course!) and enjoy with chips and margaritas to celebrate the end of summer. 


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