- 1 1/2 c Ripe peaches, diced (4-6 depending on size)
- 1 c Tomato, diced (about 2 medium)
- 1 Whole roasted jalapeño, finely minced
- 1/4 c Sweet vidalia onion, finely diced
- 1 tbsp. Cilantro, chopped
- 1 Lime, juiced
- 1/4 tsp. Ancho chili powder (or other chili powder of choice)
- 1 tbsp. Brown sugar, packed
- 1 tsp. Salt
- 1 tsp. Pepper
- Start by rinsing all produce and chopping peaches, onions, and tomatoes into small, uniform pieces (can use an electric chopper if this helps with speed and efficiency), placing in a bowl.
- Measure out brown sugar, spices, salt, and pepper, and add to salsa mixture.
Roast jalapeno pepper:
- Over an open flame (grill, gas stove, etc.*), hold jalapeno by stem end with heat-safe tongs and oven mitts to protect yourself. Gently roast and rotate skin over medium flame, continuing to rotate or flip and then rotate again until the skin blisters and looks black over the whole pepper.
- Once fully blistered, place into a paper bag and fold closed, allowing to cool for 5-10 mins until it can be handled without tongs. This helps to make the skin easier to take off.
- Remove jalapeno from bag and scrape off burnt skin, slicing and removing ribs and seeds**, and finely chopping.
- Add jalapeno to salsa and taste, adding more ingredients or spices if needed.
- Salsa will keep fresh in the fridge for at least 5-7 days! Serve with chips, fish, on tacos, with arepas, etc.
- *You can also roast the jalapeno in the oven if no open flame is available. You can place on a rack or sheet pan in the broiler (500*F), turning as the skin blisters, such as above. Shouldn't take more than 3-7 minutes if watching and turning closely.
- **For spicier version add more jalapeño (or include ribs and seeds), cayenne powder, or other ground pepper to taste.