OMG! Peach Salsa - Recipe
You’ve seen it in the grocery stores. You looked at it with wonder and amazement. You thought to yourself, “Am I really seeing this? OMG! Peach Salsa.” And then you saw it was $9.00 a jar, promptly put it back on the shelf, and sadly backed away.
We are here to tell you that you can have that peach salsa and pay your light bill too. In fact you can have it on crackers, chips, chicken, meatloaf, or any other way you like because you can make it yourself and keep it in the fridge for weeks!
What Ya Do:
SPECIAL SKILLS LESSON: Skinning A Peach
Heat up a pot of water to a rolling boil. We use a spider (our favorite wok tool) to gently place 3 to 4 peaches into the boiling water. Don't overload... give them some room to move around in the water.
While peaches are heating up put a large bowl or your composter next to a bath of cold water (we suggest a bowl of ice water sitting in your sink). We’ll use this to collect the skins and pits of the fruit.
Watch your boiling produce carefully for signs of readiness. You will notice them start to peal away or even puff up a bit after only a minute or two in the boiling water. Remember, you aren’t trying to cook them, you just want to loosen the collagen bonds between the fruit and the skin (that just sounds gross, doesn’t it??). Anyway... you’ll only need to boil the fruit for a couple of minutes to loosen up the skins.
Using your spider (you gotta get one of these if you’re going to do much of this... it’s GREAT!), scoop out the fruit from the boiling water and plop (gently) into the ice water.
Wait for the fruit to cool enough to handle, about 2 minutes in ice water.
Here is a fun little trick. You know the seam that runs down the side of a peach? Hold the warm-ish peach between the palms of both hands. Starting at the top of that seam next to the stem end of the fruit, use your thumbs to pull the skin apart using the seam as a starting point. Most of the time, the skin separates neatly down the line of the seam and slides right away in one easy piece. Generally, the skins will slide right off but you might need to coax them a little with a paring knife.
Finally, use your paring knife to cut the fruit in half, or in quarters if they are still bit under-ripe, and remove the pit. Finally, chop your naked fruit into 1-inch chunks.