Peach-Tomato Salsa

So I have been absent from this site for a while. I was out of town for a bit, then took a conscious break to build up the creative juices so to speak. But this week I have been cooking a bit, I made a red mole sauce for grilled Chicken two nights ago that was very good and I may share it with you one day. Also tonight I prepared a peach tomato salsa for some grilled halibut, and because that particular recipe is fresher in my mind and fresher for the season. If you were unaware we are now at the peak of the few but glorious weeks of peach season. There is no fruit more succulent or flavor as divine as a perfectly ripe peach. Whether you like to eat them refrigerated or at room temperature a word to the unwise you best bring a paper towel during this season, the wise already knew this. Luckily for us the bounty of juice and supple flesh provides the perfect foundation for a salsa of the decidedly sweeter, but equally as savory variety. This salsa is perfect on any chicken, fish, or even the dark charry flavor of grilled mushrooms. This is a good recipe to practice knife skills because there is a lot of dicing involved.

2 peaches finely diced

2 plum tomatoes finely diced

1 small red onion finely chopped

chopped mint or basil

1 finely chopped jalapeno pepper (seeded, or not if you are VERY adventurous, or partially seeded as I plan to do next time)

juice of 1 lime

salt

pepper

sugar

Just combine the above ingredients in a bowl and let sit for a bit so the flavors combine.

P.S. Congrats to my longtime favorite chef, Rick Bayless on his recent triumph on Top Chef Masters!! I can't wait to see what the am's will be doing this season.

Roasted Tomatillo Salsa, Otherwise Known as Salsa Verde

So you know that green kinda tangy salsa that always sits alongside the familiar red stuff at the restaurant? That salsa is referred to as salsa verde which means, you guessed it, green salsa. This variety of salsa, despite common conception is not made from green peppers or even green tomatoes. Salsa verde is made from an husked vegetable called the tomatillo, that is similar to a tomato but with a husk, and can be found at most grocery stores. This serves as the base of the salsa and can be modified with any pepper (preferably green so as to not make brown salsa) for heat or flavor.

I cannot stress how easy it is to make this salsa and how versatile it is. I whipped up a batch of it in about thirty minutes last week and used it on salmon (especially good if mixed with tahini, sounds weird I know, but very very good.) , chicken, chips, and my brother even used it with his eggs. In addition I would imagine that it would go well with about any roasted vegetables, as a compliment to pita and hummus, or whatever your heart desires.

Heres how it goes...

Preheat oven on at about 350-400

Take about 6-7 tomatillos, remove the husks, and rinse.

Place tomatillos on a baking sheet along with 1-2 jalpeno or serano chillies.

Put baking sheet with chillies and tomatillos in oven.

When one sides of the skin of the vegetables is blackened (about 5-10 minutes) flip and blacken the other side.

While this is going on take two whole cloves of garlic with skin on and blacken both sides in a pan till tender.

Take tomatillos and chillies out of the oven and wait till they are able to be handled... or not its your choice

Cut off stems from peppers and remove seeds, by halving them then running your blade perpendicular to the inside scrapeing the seeds away from the flesh. (trust me you want to do this, and wash your hands afterwards)

Put tomatillos, chilles, and whole garlic (de-skinned) in blender or food processor and blend till smooth.

Add water till it reaches the smooth texture and taste of your liking and season with salt, lime, or cilantro to taste if you wish as well.

Enjoy!

-Josh