We had the opportunity to travel on a family vacation to France back in 2009.…
It’s been a great summer so far – I’ve already been able to get some great local peaches (early crop) and strawberries. In the “Taste of Summer” class I taught last Saturday, we made a Strawberry Peach Salsa that was great with chips and would also be great as a “sauce” over grilled pork chops.
We often think of salsas only when we go to a Mexican restaurant, and then it’s something like Pico de Gallo or tomato based and with some heat. The term salsa can be used for pretty much any sauce. Generally a salsa is going to be chunky as opposed to a smoother sauce.
Fruits make great ingredients for salsas – in previous classes, we’ve made multiple Mango salsas and a watermelon salsa that we served with a grilled chicken fajita. So for this first class of summer, I wanted to use the fruit in season right now and thus a salsa with strawberries and peaches.
Here is the recipe (sorry, didn’t get any pictures during the class) – so enjoy making this refreshing dish! (And be sure to use local grown and very fresh and ripe produce! For my Huntsville friends – check out the County Farmer’s Market on Cook Avenue with the farmers on Saturday or Ayers Market at the corner of Governors Drive and the Parkway – they bring in produce 3 times a week from the Amish farmers in Tennessee and other sources.)
Strawberry Peach Salsa
1 pound strawberries, hulled and diced
4 each peaches, peeled and diced
1 each medium green pepper, diced (optional)
1 each Jalapeno chile pepper, ribs and seeds removed, diced
1 teaspoon sugar
1/2 teaspoon salt
1 bunch cilantro, finely chopped
1 teaspoon dry mustard
1/2 teaspoon cinnamon
1 1/2 teaspoon lemon juice
1 1/2 teaspoon Champagne wine vinegar (or a white wine vinegar)
1 1/2 teaspoons extra virgin olive oil
Note: East way to peel peaches – cut a small X in the bottom of the peach. Bring a pot of water to a rolling boil, in a bowl, put ice and some water. Put the peach into the boiling water for 1 minute. Remove from the boiling water and put in the ice bath to stop the cooking. The peel will come right off.
Mix diced strawberries, peaches and peppers together. Spring the sugar, salt, mustard and cinnamon over the fruit and peppers. Mix to combine well.
In a small bowl, mix lemon juice, vinegar and olive oil. Pour over the fruit mixture and mix well.
Let sit for about 30 minutes for flavors to blend. Taste for seasoning and add salt if necessary.
Serve with chips or over grilled meats and enjoy!