Tomatillo Peach Salsa
As I mentioned in my homemade trial on salsa a few weeks ago, salsa is one of those things I make or buy just depending on my time. I think most jarred salsas are pretty decent.
Especially in the summer months though, I really love coming up with fun salsas that are impossible to buy!
Ditch the tomatoes and start combining fresh fruits and veggies that are rarely seen together. Assuming you season the salsa well, it will probably be pretty tasty.
I was happy to see tomatillos win last week’s poll because roasted tomatillos are my favorite base for a salsa. Yes. I like them more than red tomatoes. You read that correctly.
There are just a few ingredients in this salsa but the flavors really pop. Betsy and I both agreed it was the best salsa I’ve made in a while.
Tomatillo Peach Salsa
Yield: Makes about 3 cups.
1 pound tomatillos, roasted and pureed
2 large peaches, peeled and chopped
1 jalapeno pepper, diced
1/3 cup red onion, minced
1 clove garlic
1 lime, juice only
2-3 tablespoons cilantro, minced
Salt and pepper
1) Peel the papery outside off of the tomatillos and halve them. Sprinkle with salt and roast at 350 degrees Fahrenheit for 15-20 minutes.
2) Let tomatillos cool slightly and puree in a food processor.
3) Seed jalapeno and chop finely. Also chop red onion and add to tomatillo puree.
4) For peaches, cut a small "X" on the end of each peach and dip in boiling water for 60 seconds. Remove peaches and use a paring knife to peel off skin. Dice peaches and add to salsa.
5) Finally, add minced garlic and cilantro to salsa and season with salt and pepper.
6) Serve with chips warm or let chill for a few hours and serve. I think it's better after chilling for a few hours.
Tomatillos, if you’ve never used them before, are strange fruits. They come in this sticky paper stuff that you have to peel off and if you try to eat one raw, you probably won’t like it. It’ll be super bitter and while you can make a salsa with raw tomatillos (like my green pico de gallo) it’s a tough thing to balance.
If you roast them though, the bitterness goes away and you’re left with these delicious slightly sweet and flavorful things.
So, peel off the paper stuff and just chop all the tomatillos in half.
Sprinkle them with a bit of salt and roast them at 350 degrees for about 20 minutes until they are lightly charred and soft.
These are perfect.
Let the tomatillos cool a bit and then puree them in a food processor.
If you don’t have a food processor, you can still make this. Just dice up the tomatillos and then mash them together with a fork. It’s a bit more work, but should still get the job done.
You can just mash or process the heck out of these guys until you’ll left with a thin tomatillo base.
There’s nothing really complicated about this salsa. It has really standard salsa flavors besides the peaches and tomatillos.
First off, dice up a seeded jalapeno. You want this to be a pretty fine dice so nobody gets a big bite of jalapeno. You can process this in the food processor also, but I like to do it by hand so I have more control over the size.
Also add some minced red onions to the salsa.
I gave guidelines for the amounts in the recipe, but really both of these things are to taste. If you want it spicier, add more jalapenos.
To be honest, we are a bit ahead of peach season right now in Colorado, but you don’t need perfect peaches to make this salsa. The two I found weren’t perfect, but they still worked.
They were a tad bit under-ripe, but the peach flavor was still good enough to make the salsa work.
You do need to peel the peaches though before using them in the salsa. To do this, just cut a small “X” in the bottom of each peach and then dip them in boiling water for about 60 seconds.
This will loosen the skin of the peach and when the come out and cool, you can just peel off the skin with a paring knife.
Then just dice up the peaches. Pretty easy!
The only other things to add are a garlic clove, some cilantro, and lime juice.
Don’t forget to taste the salsa and season it with salt and pepper.
You could serve this right away and it will be slightly warm from the roasted tomatillos, but I actually think it is best if you let it chill for an hour or two.
I just love the colors on this salsa and the flavor is really unique.
You can’t buy this in the store!
Nothing else to say on this one.
Make this, serve it, and people will love it.