Peach Salsa II
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 or 4 ripe (but firm) peaches, washed, pitted, and cut into ½-inch (or smaller) dice (you can skin the peaches if you want, but I usually don’t)
½ of a red onion, peeled and cubed
1 or 2 jalapeño peppers, washed, seeded, and minced
3 – 4 tablespoons minced cilantro leaves
juice of 1 lime
¼ – ½ teaspoon cayenne pepper (optional- start with just a little if you are sensitive to the heat)
salt and freshly ground black pepper to taste
sugar to taste (very optional use only if you’ve made your salsa too spicy- see notes)
Instructions:
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Wash your peaches. Using a knife, cut into the fruit at the equator (across the crease) until the knife reaches the pit, then cut a circle all around the circumference of the peach. Twisting slightly, you should be able to separate the two peach halves. Assuming you have freestone peaches (see notes), the pit should pop right out (see notes for what to do with clingstone peaches). Dice peaches into cubes of ½-inch or smaller. Place in mixing bowl.
Peel and mince your red onion (the smaller the dice are, the better — but don’t obsess about mincing too finely). If you want, you can use a mini food processor. Add minced onion to peaches.
Wash jalapeño peppers and cut lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot keep fingers away from your eyes). Chop into very small dice (you may want to use a mini food processor. If you go this route, you may want to dice the jalapeño peppers and red onion together). Add to the peaches, and then wash your hands with soap and water to remove the hot jalapeño oil from your skin.
Wash, stem, and finely mince the cilantro. Add to the mixing bowl.
Juice a lime, add juice to mixing bowl.
In the mixing bowl, toss peaches, onion, jalapeño pepper, cilantro, and lime juice together. Tasting as you go, add salt, freshly ground pepper, and the optional cayenne pepper until the salsa tastes good to you.
If your salsa seems too spicy, adding some sugar will tone the flavor down.
Although you can serve Peach Salsa immediately, I think it tastes better if you chill it for at least an hour. This allows the flavors to mellow together.
From kitchenriffs.com