Peach Jalapeño Salsa Food

JALAPENO PEACH SALSA

Steps:

• Mix all ingredients.
• Add salt and pepper to taste.
• Let sit refrigerated for at least a couple hours to allow the flavors mix and intensify.
• Before serving, taste and adjust seasoning as needed.

PEACH JALAPEñO SALSA

Steps:

• Directions:
• Blanch peaches by placing them in a large pot of boiling water for 30 seconds. Quickly remove them with tongs or a slotted spoon and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to slip the skin off the peaches without using a peeler or knife. Then remove the pits and chop into small pieces.
• Score the ends of each tomato crosswise. Blanch by placing them in a large pot of boiling water for 30 seconds. Quickly remove them with tongs or a slotted spoon and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to peel the tomatoes easily with a knife. Then chop into small pieces.
• Peel the onion and chop all the vegetables into small pieces. Wear gloves when chopping the hot peppers. Chop the cilantro finely, reserving some for the garnish.
• Combine all ingredients in a large cooking pot, add vinegar, honey and spices. Stir. Bring to a boil. Cook, uncovered for 5 to 10 minutes, stirring often. The salsa should be firm not mushy.
• If mixture is too thick add water by the tablespoon until right consistency is reached. If too thin, continue boiling for another 5 minutes or until enough liquid has evaporated and the mixture thickens.
• Allow to cool to room temperature, sprinkle with fresh cilantro and serve.