5 Tomatoes on the vine, cut in half
2 Fresh peaches, pitted and cut into chunks
1/2 Yellow onion, chopped in large chunks
1 Jalapeño, halved, and seeds removed
3 Garlic cloves, skin on
1 Tbsp. Olive oil
1 ½ Tsp. Kosher salt
1/2 Tsp. Ground cumin
1/4 Tsp. Guajillo chili powder
20 Grinds Fresh black pepper
1 Lime, juiced
1/2 Lemon, juiced
2 Tbsp. Fresh flat leafed parsley, chopped
Warm tortilla Chips (optional)
7) Warm the tortillas on a baking sheet in a 300 degree oven for 10 minutes to get warm. Serve on a platter with the salsa and enjoy!
NOTES: I love this salsa because it brings in a little sweetness. You can easily substitute nectarines, mango or pineapple for the peaches. As with most of my dishes, you can control the heat. There isn’t a lot in this dish. If you like a spicer salsa, add another 1 or 2 jalapeños or leave in the seeds (That is where a lot of the heat comes from). You could also try spicer chili powders but this particular mix goes over well with everyone,
The cumin makes it a little smokey and the mix of juices makes it fresh. Pick the best tomatoes you can find for the best tasting salsa. As always, taste, taste, taste! Adjust your seasoning after you mix it. Does it need more salt? Add it… a pinch at a time, please! I like to serve this in a bowl with a big plate of tortilla chips. One little thing you can do to elevate store bought tortilla chips is to simple warm them up in the oven… restaurant style! It really does make everything better and if you have guests, they’ll appreciate the effort.
If you like salsa and those Mexican flavors, be sure to try my Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip. They are light and fruity and if you haven’t tried Kiwano fruit, this is a great introduction. Also check out my grab and go 7 Layer Mexican Dip Cups and Party Nachos.