I love this recipe as it last longer than any fresh salsa and embodies the true flavours of summer. I not only use this dip as an appetizer with tortilla chips or crostinis but, also as a flavour booster in a sandwich with some sliced chicken and avocado. So versatile and useful during the summer months when fresh produce is at its peak.
I love this salsa because it reminds me of summer flavours, braais and beautiful weather. It is also a flexible recipe that allows for substitution of peaches for nectarines or even mango.
Ingredients
- 4 cups vine-ripened tomatoes, quartered (aprox 4 tomatoes)
- 1 small yellow onions, cut into quarters
- 4 peaches, pit removed and cut into thick slices
- 4 garlic cloves, peeled
- 2 Jalapeño chili peppers, sliced in half lengthwise (seeds and ribs removed for less heat)
- 2 tablespoons grapeseed oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 cup coriander leaves, chopped
- 1 tablespoon fresh lime juice, more if needed
Instructions
- Preheat grill to high and place rack close to the element.
- Toss the tomatoes, onion, peaches, garlic, 1 jalapeno pepper with grapeseed oil, on a cookie sheet with a baking mat.
- Grill until the fruit and vegetables are charred, aprox 10-15 minutes.
- Transfer vegetable mixture to a food processor, fitted with a metal blade.
- Add cumin, smoked paprika and pulse until chunky. The second jalapeno can also be added the mixture is not spicy enough.
- Add the coriander and lime juice and pulse again to mix in the flavours.
- Taste and check seasoning.
- Serve or store in a glass container in the fridge.
Notes
Hint: Great with tortilla shells or even a bruschetta topping with a base soft feta. I also add this salsa to scrambled eggs or an omelet in the morning.
Dancing and singing our way in the kitchen
Here is the link to my video for making this recipe
