The Orchard Stephenville: Add some spice to your day with this recipe for peach salsa.
By GRAHAM SLAUGHTER
This is a pretty simple twist on a salsa recipe I received years ago from Brandon Mabery of Tolar, Texas.
Instead of the sugar that recipe called for, I substitute in some super sweet peaches fresh off the trees at The Orchard Stephenville.
WHAT’S IN IT
28-ounce can of Hunts Petite Diced Tomatoes (don’t substitute a different brand! The difference is noticeable!)
2 jalapenos if eating immediately. Three jalapenos if eating more than 24 hours later. The spiciness tapers off overnight in the fridge.
1 bunch cilantro with stems removed
1 cup fresh tree ripened peaches
1 teaspoon salt
1 teaspoon cumin
HOW TO MAKE IT
Quarter the jalapenos and remove the seeds of about half of the quarters.
Cut off the stems of the cilantro
Combine jalapenos and cilantro in food processor until they’re finely chopped.
Pour in half the tomatoes and all other remaining ingredients into the food processor on top of the jalapenos and cilantro.
Process that until the large chunks of peaches are diced up nicely.
Pour in the remaining petite diced tomatoes and stir together.
Note: The recipe with 3 jalapenos will be a bit spicy at first. If you leave them in the fridge overnight the flavors will combine nicely and the kick of spiciness will mellow out a bit making the salsa perfect!