It's late August and Peach season is almost coming to an end.
Late summer trip to Latin America and it's farm to table gastronomy tours is still lingering in my memory.
Carefully picked few tree ripened peaches from a local produce in Mountain view and these peaches were the best I have ever had in my lifetime.
My Sunday brunch included roasted poblano peppers with stir fried veggies on a bed of freshly made tomatoes and Peach Salsa( Thank you, Chef Pilar for teaching salsa basics). No more store bought salsa for me.
1 medium sized ripe peach
2 medium sized tomatoes
3 pods garlic pressed
1 Bay leaf
2 dried red chillies
1/4 cup cilantro chopped
Salt to taste
1 tsp oil
1/4 cup water
Roast the peach and tomatoes directly on the grill or gas. Cast iron skillet is the best for roasting them.
Roast the chillies, garlic and Bay leaf in a small pan in the oil.
Deskin the tomatoes if possible. (I used them as is)
Puree them with the peach,roasted spices and water.
Boil the salsa and simmer for 10 mins until it's thick. Add salt and garnish with cilantro before serving. Store in air tight glass or stainless steel container( Stored it in a LunchBot, my favorite for freshly made soup and salsa). Shelf life is one week in refrigerator.
Adjust the spice level as per your taste. Add more red chillies if needed.
Carefully picked few tree ripened peaches from a local produce in Mountain view and these peaches were the best I have ever had in my lifetime.
My Sunday brunch included roasted poblano peppers with stir fried veggies on a bed of freshly made tomatoes and Peach Salsa( Thank you, Chef Pilar for teaching salsa basics). No more store bought salsa for me.
1 medium sized ripe peach
2 medium sized tomatoes
3 pods garlic pressed
1 Bay leaf
2 dried red chillies
1/4 cup cilantro chopped
Salt to taste
1 tsp oil
1/4 cup water
Roast the chillies, garlic and Bay leaf in a small pan in the oil.
Puree them with the peach,roasted spices and water.
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