Peach Habanero Salsa

When the weather is warm(ish?) and the markets are bursting with peaches of all varieties, Mother Nature reminds us to shake up our homemade salsa routine. Habanero Peach Salsa is the perfect way to jazz up grilled pork tenderloin you’ve marinated in olive oil, lime juice and garlic; or maybe some shrimp skewers or fish tacos; maybe just a bag of tortilla chips and guacamole. When we’re feeling adventurous, we spoon it over toasted pound cake or berry sorbet for dessert.

We hope this recipe leaves you feeling peachy keen! As always, if you have any questions or feedback please email us, we’d love to hear from you.

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Peach Habanero Salsa

Author the Civic Kitchen

We learned this habanero chile preparation from cooking instructor Agustín Gaytán. The chiles are briefly pickled on the stovetop, slightly tempering their fiery heat. They still pack a powerful punch, with a low, lingering burn that is elegantly offset by sweet peaches and the bright tang of lime.

Yield About 2 cups

Ingredients

Preparing Chiles

1 or 2 habanero chiles, depending on your heat tolerance

1 cup water

1 tablespoon sugar

½ teaspoon sea salt

1 tablespoon white wine vinegar

For the Salsa

1 or 2 roasted, seeded and blanched habanero chiles (see above)

2 large ripe but firm peaches, skins on, cut into ¼-inch dice

¼ cup finely chopped purple onion (about ¼ small onion)

4 to 6 sprigs cilantro, finely chopped (about 2 tablespoons)

2 to 3 mint leaves, very finely slivered (optional)

1 to 2 tablespoons lime juice

½ teaspoon salt, or to taste

Directions

To prepare the chiles:
1.) Roast the chiles on a hot cast iron pan set over medium high flame, or under a hot broiler. Turn them occasionally so they char evenly, until the skins are blistered and dappled with blackened areas, but not fully black or ashen. Seal the chiles inside a plastic bag or in a tightly covered bowl to sweat for 8 to 10 minutes. Wearing plastic gloves, gently peel off the outer charred skins. Slit the chiles, and remove the stems, seeds and membranes.

2.) Bring the water, sugar and salt to a boil over high heat. Add the chiles and vinegar, then turn off the fire and let stand for 3 minutes. Drain the chiles and dry them with paper towels. Chop them finely.

To make the salsa:
Combine all of the salsa ingredients in a bowl. Let the mixture stand for a few minutes, then adjust the lime and salt amounts to your taste, and serve.

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