After sampling the rustic peach salsa at this week's Farm Stand demo, many of you requested the recipe. Below are the details, with plenty of room to make it your own and use what you have on hand. Wallingford peach and nectarine growers include: Martin Family Orchards, Collins Family Orchard, Lyall Farms and ACMA Mission Orchards. Enjoy!
Rustic Peach Salsa
A few notes: Even if it looks clean, wash all produce before using.
All ingredients should be roughly the same size. The tomatoes will release juice as they sit; removing the seeds helps but also removes all that good tomato-y flavor. Improvise based on what you have on hand: If you've got cherry tomatoes, use those. Scallions are a great stand-in for the storage onion, and basil is a delicious Plan B instead of cilantro. We added a few tomatillos from Around the Table Farm for good sweet-tart measure. You get the idea.
1 pound tomatoes (about 3 large slicing tomatoes)
1 to 2 jalapeno chile peppers, seeded and minced (amount is cook's choice, depending on heat preference)
1 sweet pepper, seeded and diced
1 medium-size fresh or storage onion, cut into dice
1/2 bunch cilantro (or basil), chopped finely
1 to 2 pounds ripe peaches or nectarines
1 large lime
1 to 1 1/2 teaspoons salt
1/4 teaspoon black pepper
Slice the tomatoes in half, remove the cores, then cut into medium-size dice. Place in a medium-size bowl.
Add the minced chile peppers, sweet pepper, onion and herbs. Resist the urge to stir. Slice the peaches (or nectarines) around the pit, then cut each wedge into slices, then into smaller pieces. Add to the mixture.
Roll the lime on your counter or cutting board to soften and coax the maximum juice. Squeeze over the entire mixture. Gently stir, before careful not to mush the salsa, then taste for salt and pepper, adding gradually as you see fit.
Serve right away or let chill for a few hours.