AUGUST 2012 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

MANGO-PEACH SALSA

Mango Peach Salsa

Around the middle of August every we start getting shipments of peaches from a Colorado Orchard in Palisade, and it's one of my favorite times of year. I just LOVE the fresh peaches that come from the orchard, they are absolutely the best. Not to bash the peach state of Georgia, and I've had Georgia peaches a few times when I've been out there visiting family, and though Georgia peaches are good, these are even better!

I now get 3 half bushels of peaches every shipment (3 shipments total over the course of 4-6 weeks, and I try to find a myriad of ways to use the peaches. A few of the standbys I make are peach pies, peach cobblers, peach french toast, and so many more. I spend several days during this time canning the peaches in slices, halves, jam, compote, puree, and one of our family's favorites... Peach Salsa.

This year I've made it a Mango-Peach Salsa to stretch my peaches. Of all the things I make, this one takes the most time and work, but it is one of the absolute best salsas you'll find, and well worth the time and effort. You can make it with all peaches, or split it half and half with peaches and mangos as the recipe described below calls for. I always double the recipe as it goes FAST. Here is my recipe for Mango Peach Salsa (or Peach Salsa recipe), ENJOY!

MANGO-PEACH SALSA:

  • 3 cups mango chunks
  • 1 1/2 pounds peaches, 3 cups, blanced and cut into pieces (see below for blanching instructions)
  • 3 large fresh tomatoes, blanched and cut into pieces (see below for blanching instructions)
  • 1 1/2 chopped red onions
  • 4 medium jalapeno peppers, seeded and finely chopped
  • 1 large sweet red pepper, seeded and finely chopped
  • 1/2 cup finely chopped cilantro
  • 1/2 cup white vinegar
  • 2 Tablespoons honey
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper

Blanch peaches (score bottoms and place in boiling water for 1 mintue, remove from boiling water and place in ice water), peel, pit, and chop to measure 3 cups

Blanch tomatoes (cut out top where attached to the vine, score bottoms and place in boiling water for 1 minute, or until skins start to split, and place in ice water), peel, remove seeds and cut into chunks

Combine mangoes, peaches, tomatoes, and all remaining ingredients and serve with tortilla chips

Makes 4-5 pints (about 10 cups)

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