Chipotle Peach Salsa
1 pound Roma tomatoes, quartered
2 pounds ripe peaches (okay if a little mushy), diced and juices retained
1/4 red onion, diced
2 cloves garlic, minced
1/4 teaspoon grated fresh ginger
2 chipotle peppers in adobo, plus 1 tablespoon of adobo sauce or more if you like things spicy
1/2 bunch cilantro, minced
Juice from 1/2 lime
1 teaspoon salt or to taste
Preheat your broiler to high. Place tomato quarters on a baking sheet. Broil until somewhat charred and blackened, about 10-15 minutes. Remove from oven and cool while you get the
other ingredients together.
Add the peaches (and any peach juices), onion, garlic, ginger, chipotles, adobo, cilantro, lime and salt to a bowl. When the tomatoes are cool, finely dice or pulse in a food processor until broken down, retaining any juice. Add tomatoes and juice to the bowl with everything else. Stir. Chill in the fridge for at least 30 minutes to allow flavors
to come together. Enjoy within 5 days.
Yield: 8 servings