My elderly uncle lives in a fertile farming community where he spent his adult life as a welder working for various produce growers. There aren’t too many left of his old gang, but they still manage to provide each other with all kinds of fresh fruit and vegetables. Every time we visit we come home with a box of oranges or a basket of green beans and a phone number we can call to get more if we want. A few weeks ago his connections provided more tomatoes and peaches than one man – or even one family – could eat, and I was the grateful recipient of his overflow.
So what do you do with tomatoes and peaches? Make salsa, of course.
The sweetness of a peach is an unexpected and delicious compliment to the salty flavor of a ripe tomato. The traditional combination of tomatoes, chili peppers and onions marry with the sugary peach to create a sweet-hot salsa that tastes great on grilled fish or chicken, tacos or as dip with tortilla chips.
The high acid content in tomatoes makes salsa, and all tomato products, one of the easiest foods for the home canner to preserve. The basic procedure is to heat and sterilize jars, lids and screws, cook the salsa and heat it thoroughly then pour the hot mixture into the hot jars. Place sterilized lids and caps securely on the jars and put them in a large pot of boiling water for 5 to 15 minutes, depending on the size of the jar. You can find more information about home canning, including recipes, tips and precautions from the National Center for Home Food Preservation.
Tomato and Peach Salsa with Habanero
Adjust this recipe to your own liking. In my opinion these proportions yield salsa with a medium-high heat, but food that’s pleasantly spicy to one person may tempt another to call the fire department. If in doubt, cut the chili proportions by half, cook, taste, and add more if needed. I like to add a handful of freshly chopped cilantro to this salsa just before serving for visual appeal and that bright “just-made” taste.
- ·(approximately 4 medium sized peaches)
- · 2 3-inch long jalapenos
- · 1 habanero (about the size of a walnut)
- ·. The skins will split and make peeling easy. Discard the core and jelly-like seed sack of the tomato. Chop the first three ingredients uniformly so everything is approximately the same size – about ¼-inch cubes.
Wear disposable gloves while working with the chilies. Remove the stem, ribs and seeds of the chilies. Finely chop the jalapenos and mince the habanero so it distributes evenly throughout the salsa without any large bites.
Strain the citrus juices to remove seeds.
Mix all ingredients and transfer to a large pot. Cook on medium high, stirring often. Bring to boil, turn down the heat slightly and allow the salsa to remain at a low boil for 5 to 10 minutes or until the liquid thickens somewhat and becomes sauce-like instead of watery.
Your tomato and peach salsa is ready to eat or place into canning jars. Enjoy!
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