In the spirit of preservation I have compiled a series of salsa recipes that can be made from local ingredients; most of which you can find at the market any day of the week. The peaches are in, the tomatoes have started, the hot peppers have popped, and the tomatillo's have spread their leaves to open themselves to the world. I hope you read, get inspired, and then come and see us for some fresh ingredients.
The tomatillo is a relatively new vegetable to North America. Unlike its tomato friends, the tomatillo is eaten while still firm and tart. This makes it a great base for most sauces in Latin America and the perfect candidate for fresh salsa. Here is one of my favorite recipes to use with this green bundle of joy.
Fresh Tomatillo Salsa
1/2 pound tomatillos, husked, rinsed, and quartered
2 serrano peppers or 1 jalapeño pepper, chopped*
1 clove garlic, peeled and chopped
1/2 cup packed cilantro leaves
heaping 1/2 teaspoon salt
squeeze of fresh lime juice**
Place all ingredients in a blender or food processor and pulse to combine and get juices flowing. Blend on low speed until a coarse puree is formed. Pour into a dish, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.
The sweetness of the peach is a perfect compliment to the spicy of the salsa. Together, they are a flavor explosion that can be served with fish, pork, or with just plain chips. Or you could do what I do and just eat it by the spoonful.
Beach Peach Salsa
4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 tablespoons diced red bell pepper
1 tablespoon finely minced jalapeno pepper, or to taste
1 heaping tablespoon chopped cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red onion or sweet onion
Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.