The MOM 100 Blog

Peach and Roasted Red Pepper Salsa

by Katie Workman  •  August 20, 2013 Makes 2 1/2 cups

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I was at the market the other day and peaches were on sale for $.49 PER POUND!  $.49!  How many pounds do you think I bought?  The first person to guess correctly gets a copy of The Mom 100 Cookbook.

And then the insanity begins, woman against peaches.  My kids can pack away a couple of peaches each during a summer day (and so can Gary, but he likes his peaches hard and crunchy, like an apple, which he got from his mom, which disturbs me, but since he is an otherwise good person I am willing to let this go).

I revisited a fizzy peachy mango drink from last summer, and will be making a peach blueberry crisp, a peach crostada, and if time allows, a peach clafoutis in the coming week.  But first I am making this over and over again.  It’s a gorgeous sweet and piquant salsa, and will transform a simple piece of grilled chicken or pork or fish into a special weeknight dinner.  Also, keep it in mind and try it with slices of roast turkey around the holidays (especially great if you want to brighten up leftovers). Also amazing heaped on a burger.  And if you just put out a bowl of this with some pita or tortilla chips, what a sophisticated little appetizer you have made.

You can roast the peppers in the oven (see Roasting Peppers Tip) or on the grill, or just buy them at a specialty foods store.

Herb Roasted and Raw Tomato Salsa with Olives

Citrusy Mango and Ginger Salsa

Pineapple Mint Jalapeño Salsa

Corn, Cucumber and Cantaloupe Salsa

2 tablespoons rice vinegar

1 tablespoon fresh lemon juice

2 tablespoons minced cilantro

1 teaspoon honey

Kosher salt and freshly ground pepper to taste

1 red pepper, roasted and diced

2 cups finely diced peeled ripe peaches

¼ cup chopped onion

  1. In a medium-sized bowl combine the vinegar, lemon juice, cilantro, honey, salt and pepper. Add the bell pepper, peaches and onion and gently toss together . Cover and chill salsa up to 4 hours.

 

 

 

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If you're firing up the grill....

You could also halve and pit the peaches and give them a quick spin on the grill, not to fully soften them, but just to give them some nice grill marks and get those juices going a bit more (especially if they are not perfectly ripe).

Roasting Peppers

Preheat the broiler. Place the pepper under the broiler. As the side facing the heat bubbles and starts to blacken, after about 2 minutes, turn the pepper to the next side. After about 4 turns, the whole pepper should be blistered. Take the pepper out, put it in a bowl, cover it with a dishtowel, and let it steam. After about 5 minutes, take off the dishtowel, and when it’s cool enough to handle, peel off the skin, and pull it apart so you can remove the seeds and core.

THERE ARE 7 COMMENTS ON THIS POST:

  1. Aug 25, 2013
    @ 10:52 AM
    stacey says ....

    I’ll go with 12 pounds!

    Reply

    • Aug 29, 2013
      @ 12:34 PM
      Katie Workman says ....

      Stacey, I don’t think my reply posted! You win! Send me your address and I will send you the book!

      Reply

  2. Aug 22, 2013
    @ 21:21 PM
    Brianne Williams says ....

    Could it be 15? Perfectly reasonable, it seems to me!

    Reply

  3. Aug 21, 2013
    @ 11:41 AM
    Sally says ....

    The salsa looks delicious and the other things you plan to make sound great, too.

    I’m going to guess 20 pounds of peaches.

    Reply

  4. Aug 21, 2013
    @ 11:20 AM
    Alissa says ....

    This looks like a nice salsa. I normally don’t like fruit on my meat, but I may give this a try. I’m also going to guess that you bought 10 lbs of peaches.

    Reply

    • Aug 21, 2013
      @ 17:13 PM
      Katie Workman says ....

      Not, not 20, not 10….hint: in the middle.

      Reply

      • Aug 23, 2013
        @ 20:49 PM
        Susie says ....

        That looks delicious! Can’t wait to try it. If the 15lbs didn’t win, I’m going to guess 13lbs. :)

        Reply

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