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!

Enjoy!

Drop me a line and let me know what you think.

Beneath the Surface News. sara@beneaththesurfacenews.com