Adobo-Peach SalsaI love the peach and adobo mix of flavours in this salsa - sweet and spicy!
I usually make this with fresh from the garden red peppers but occasionally use roasted peppers. I prefer the raw, fresh ones as it gives a better bite and fresh taste. I also sometimes add part of a chipotle that comes with the adobo sauce but this time all I had was the sauce. I think the sauce added lots of flavour and just enough heat but I know there are readers out there that love a higher heat level!
4 medium tomatoes
1 red or yellow peppers
1-2 tbsp adobo sauce with or without chipotle
1/2 red onion
1 lime, juiced
1 bunch of cilantro, chopped (optional)
InstructionsYou have two ways of putting this together:
1. Skin the peaches as per below. Chop everything by hand, throw it in a bowl, add the juice and spice and stir it all together.
2. Skin the peaches by placing them in boiling water for 30 seconds. Remove the peaches and carefully remove the skin. Cut into sections and throw away the pit. Quarter the tomatoes. Throw the peaches, and tomatoes in a food processor and pulse them until they are the desired size. Place them in a large bowl. Then reuse the processor bowl and do the same thing for the peppers and onions. Throw them into the tomato bowl. Add the rest of the ingredients and combine. Season with salt and pepper.
I find the food processor method easier but it does make for more dish washing. The reason I don't throw everything into the processor at once is that the harder veggies will take longer to chop to the desired size. By that time the tomatoes and peaches will be pulp and not recognizable.
Place in refrigerator for up to 12 hours so flavors can come together. Also, good as soon as it is mixed!