Spicy Peach and Cucumber Salsa -- whaaat?
What a surprise!
Peaches and cucumber sound like a weird combination. A downright bizarre coupling. A criminally strange pair. Well, turns out it's a mismatch made in heaven!
I sampled this salsa at a local organic grocery before begging for the recipe. It's an explosion of sweet, spicy, cool, hot, acidic, tangy, refreshing flavor in your mouth. I served it on a balmy day right before a summer cookout on Garden of Eatin's Red Hot Blues -- cayenne pepper laced blue corn chips.
Don't let the oddness scare you away. It's one of those recipes where you taste-add-taste-add, and when it's all done, it's such a nice treat.
Spicy Peach and Cucumber Salsa
Recipe by: Michael
Yields: 3 cups of salsa
Ingredients:
1-1.5 cups diced, unpeeled cucumber (about 1-2)*
2-2.5 cups diced, peeled, pitted peaches (about 3-4)
1/4-1/2 can of chipotle peppers, diced (depending on your heat tolerance)**
2 tablespoons chopped mint
3 tablespoons lime juice
3 tablespoons peach preserves
Directions:
Mix all ingredients in a bowl. Season salsa to taste with salt. Prepare up to 2 hours ahead, cover, and refrigerate until serving. Stir to blend before serving.
*I recommend doing an even finer dice on your cucumber and peach than I did, for texture's sake.
**Chipotle chiles come canned in adobo. Make sure to wear gloves while chopping and not to touch your face or eyes.
To hear how my dog helped me find this recipe; see yet another Jazzercise reference in my post (I promise I'm not getting paid per mention, unfortunately); and read more about this saucy, sassy salsa; please visit my baking blog, Willow Bird Baking!
x-posted to picturing_food, food_porn, cooking
Peaches and cucumber sound like a weird combination. A downright bizarre coupling. A criminally strange pair. Well, turns out it's a mismatch made in heaven!
I sampled this salsa at a local organic grocery before begging for the recipe. It's an explosion of sweet, spicy, cool, hot, acidic, tangy, refreshing flavor in your mouth. I served it on a balmy day right before a summer cookout on Garden of Eatin's Red Hot Blues -- cayenne pepper laced blue corn chips.
Don't let the oddness scare you away. It's one of those recipes where you taste-add-taste-add, and when it's all done, it's such a nice treat.
Spicy Peach and Cucumber Salsa
Recipe by: Michael
Yields: 3 cups of salsa
Ingredients:
1-1.5 cups diced, unpeeled cucumber (about 1-2)*
2-2.5 cups diced, peeled, pitted peaches (about 3-4)
1/4-1/2 can of chipotle peppers, diced (depending on your heat tolerance)**
2 tablespoons chopped mint
3 tablespoons lime juice
3 tablespoons peach preserves
Directions:
Mix all ingredients in a bowl. Season salsa to taste with salt. Prepare up to 2 hours ahead, cover, and refrigerate until serving. Stir to blend before serving.
*I recommend doing an even finer dice on your cucumber and peach than I did, for texture's sake.
**Chipotle chiles come canned in adobo. Make sure to wear gloves while chopping and not to touch your face or eyes.
To hear how my dog helped me find this recipe; see yet another Jazzercise reference in my post (I promise I'm not getting paid per mention, unfortunately); and read more about this saucy, sassy salsa; please visit my baking blog, Willow Bird Baking!
x-posted to picturing_food, food_porn, cooking