When the seasons change I take full advantage by cooking with the best and brightest ingredients in my kitchen. With summer comes plump tomatoes, fragrant, garden-fresh herbs, juicy peaches, and perfectly sweet berries. Whether I am making homemade pesto with herbs from my garden or fresh salsa, summer ingredients inspire me to experiment with flavors all season long.
Peach & Peppers Salsa
- 1/2 medium red bell pepper, seeded, cut in quarters
- 1/2 medium jalapeno pepper, stem removed
- 1/4 of a small red onion, cut in half
- 2 cloves garlic
- 1 tablespoon chipotles in adobo sauce
- 4 medium peaches, peeled, pitted and cut in quarters
- 1/4 cup packed fresh cilantro leaves
- 1/4 cup lime juice
- 1/2 teaspoon kosher salt
- In a food processor fitted with the chopping/mixing blade, place red pepper, jalapeno pepper, red onion, garlic and chipotles in the bowl.
- Stopping processor and scraping bowl as needed, pulse several times until ingredients are finely chopped. Add peaches, cilantro, lime juice and salt. Stopping processor and scraping bowl as needed, pulse until desired texture is reached.
Test Kitchen Tip: For spicier salsa prepare with jalapeno seeds. For less spicy salsa, remove seeds from jalapeno.
I rotate between a few go-to salsa recipes during the summer – when tomatoes actually taste like tomatoes (it’s a beautiful thing). I use fire-engine red tomatoes for my fresh and spicy salsa and light green tomatillos for salsa verde.
This week, I’m saving the tomatoes for a caprese and making a salsa sans tomatoes. Instead I’m showcasing one of summer’s best fruits in this peach salsa.
In a food processor using the chopping/mixing blade, place red bell pepper, jalapeno, red onion, garlic and chipotles in adobo sauce in the bowl. Pulse several times until the ingredients are finely chopped. Then add fresh peaches, cilantro, lime juice, and salt. Pulse until the peaches are chopped to the size you like (are you in the chunky salsa or restaurant-style camp?).
The peppers and the peaches balance one another out – leaving you with a salsa that’s not too spicy and not too sweet. You could certainly add more peaches for a sweeter salsa or add additional jalapenos or other fresh peppers you might have on hand for a spicier dip.
This salsa is fresh, bright, and flavorful. We served it alongside a mound of corn tortilla chips but you could serve it with a grilled tuna steak or even atop a loaded omelette during a sunny summer brunch. Give your tomato plants a break and make this peach and peppers salsa.
Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press.