Drunken Peachanero Salsa Food
DRUNKEN PEACHANERO SALSA
This nice and fruity salsa has a kick. A slightly-underipe peach gives it a bit of crunch. Serve with corn chips or spoon onto hamburgers. Try vodka in place of the tequila for a different flavor.
Provided by Ron B.
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 8h30m
Yield 40
Number Of Ingredients 9
Steps:
- Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 1 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.7 g
SALSA BORRACHA OR DRUNK SALSA
Just the name cracks me up! This is a great salsa! It might seem unusual for you but serve this warm! It is a great change of pace! This is also great on top of tacos or enchiladas or anything!
Provided by Mamas Kitchen Hope
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
- When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
- Remove from heat and serve with tortilla chips.
Nutrition Facts : Calories 107.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 323.7, Carbohydrate 11.2, Fiber 3.5, Sugar 4.6, Protein 1.9
DRUNKEN PEACHES (CANNING)
Adapted from "Food in Jars". Not nearly as boozy or as sugary as the ones my grandmother used to make, just enough to give them flavor. I use brandy, but the original recipe called for bourbon. Rum would work well, too, as would a cinnamon stick, some cardamom pods, coriander seeds, or a few whole cloves in the syrup. I use four pounds (nine pieces in a box at Sam's Club) of large peaches and get five pint jars.
Provided by zeldaz51
Categories Fruit
Time 1h25m
Yield 5 pints
Number Of Ingredients 4
Steps:
- Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
- Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
- Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
- Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
- Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.
Nutrition Facts : Calories 537.7, Fat 0.9, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 94.6, Fiber 5.4, Sugar 90.3, Protein 3.3
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