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.
- 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
- 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.
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.
Here is the link to my video for making this recipe