Hey, y’all! It’s been a minute since I’ve written a post. Actually, it’s been almost 2 months…eek. To say I’ve been busy would be an understatement. I recently started working part-time at one of my favorite breweries as part of their event staff. I also just finished up teaching a six week summer class (after teaching a six week online class at the beginning of the summer). Normally, I would still be procrastinating on my dissertation during this busy season, but I actually have been hard at work collecting *good* data. Of course the moment I finished collecting survey respondents, my computer crashed. Thus, I have not been able to write a blog post because I had to use a loaner laptop for 20 days. Last week, I received my laptop (with a new hard drive) back from ITS.
This event inspired me on multiple fronts. First, I actually was excited to open R and work on data analysis. Perhaps less surprising but still exciting was the feeling I had after picking up an assortment of fresh produce from a local farm stand. I knew I had to create something worthy of a blog post. I love sweet and salty combinations, but I simply adore dishes that possess sweet, salty, AND spicy flavors. This salsa does just that. With the combination of smoky ghost peppers and sweet, summery peaches, this salsa hits all the right notes. Add some even saltier chips, and you have the perfect accessory for Taco Tuesday.
Spicy Peach Salsa
~20 servings. If you’re like me and can practically drink salsa, this batch may yield closer to 15…
1 1/2 cups cherry or grape tomatoes
1 cup green and red chili peppers
1 dried ghost pepper
2 tablespoons lime juice
2 cloves of garlic or 1 tablespoon garlic powder
Salt to taste (I used Trader Joe’s Chile Lime Salt instead of regular)
- Preheat your oven to 425°.
- Wash tomatoes, peppers, and peaches.
- Remove the tops from the peppers.
- Spray a cookie sheet with your preferred cooking spray. Place tomatoes and chilies on the cookie sheet.
- Dice peaches, and place them in a food processor.
- Puree the peaches until a bright paste forms.
- Once the oven reaches 425°, place the cookie sheet inside.
- Cook the tomatoes and peppers long enough to allow the peppers to char and the tomatoes to roast, but not break open. This took about 20 minutes in my oven, but ovens can vary.
- Remove the top of a dried ghost pepper. Process this along with the peach puree. You could add a second, but I held off this time because I knew I wanted to share this salsa with friends who may not appreciate that decision.
- Place the tomatoes and chilies into the food processor, and puree with the other ingredients.
- Stir in the seasonings. Feel free to play around here. If you like more lime juice, add it! Feeling salty about today’s political climate like I am, add more salt!
- Serve with chips, or use as a topping for meats, fishes, etc.