Roasted Peach Salsa
Roasted Peach Salsa- The best of summer's produce is roasted under the broiler then transformed into a delicious fresh salsa.
July 12, 2021 by Nicole Collins
I have a new toy!
I've been using the same knives in the kitchen for a loooooong time. I mean a loooooooong time. In fact, I'm still using the very first “adult” knife that I bought back when I moved out on my own for the first time.
Until now, that is.
My friends over at Tuo Cutlery sent me the most gorgeous 8 inch chef's knife, and I AM IN LOVE. It's the most beautiful knife I've ever seen let alone owned. And, it cuts like a gem.
The blade is made from high carbon German stainless steel. The handle is made from military grade G10, but it looks like it's made from grain wood. The knife is nice and sturdy, nice and sharp, and nice and easy to clean. This knife checks all of the boxes, and the best part is that you won't have to sell your first born to be able to afford it. The prices are so reasonable that you can actually build a whole set without breaking the bank!
This awesome knife made prep work on today's recipe an absolute breeze, so I highly recommend checking out Tuo Cutlery if you're in the market for some new knives.
And in the meantime, let get to today's recipe!
Today, we're making Roasted Peach Salsa!
This is the summery salsa that you didn't even know you needed. We're taking all of the best summer produce, roasting it until it's extra delicious and tender, then pulsing it together with lots of amazing supporting ingredients to make a yummy dipping delight.
Let's start with our base produce. We're going to use some roma tomatoes, a fresh peach, half of a white onion, some jalapeno, and a little garlic to start building our salsa. These fruits and veggies are going to roast under the broiler for about 10 minutes until they're perfectly tender and charred which will add some great additional flavor to our salsa.
Now, when it comes to picking tomatoes and peaches for this salsa, I recommend choosing produce that's on the firmer side of ripe. We want our fruit to be ripened so that we can get maximum flavor, but we don't want them to be too soft or they'll turn to mush in the oven. So, day one of being perfectly ripe is the goal for this produce.
Once our base ingredients are roasted and have had a chance to slightly cool, we're going to add them straight to the bowl of a food processor. Then, we'll add in some fresh cilantro, a squeeze of lime juice, a pinch of salt, and a drizzle of agave syrup. The agave really helps to highlight the natural sweetness in the peaches, and I think it's what takes this salsa from yum to YUM.
When all of our ingredients are ready to go, we'll pop the lid on the food processor and pulse the mix together in quick, short pulses. We're not making sauce here, so we don't want to let the food processor go blender crazy here. We're just taking a little help from the food processor to chop up the ingredients nice and finely for us, and you can pulse it until you reach the texture that you prefer.
When it's time to eat, we have a delicious dip that's all the best parts of sweet and savory. The salsa is not spicy at all, but if you want some extra heat, feel free to leave those seeds in the jalapeno. Either way, we can taste every ingredient in this salsa, and they each shine in their own way. It's really amazing how something so easy can be so darn delicious!
Alright, everyone! This peach salsa is sure to be a permanent fixture on your table from here on out. And, get yourselves a Tuo Cutlery knife so that your prep can be as easy as mine!
I hope you all enjoy. And, let's eat!
Roasted Peach Salsa
Serves: 2 cups Print
4 roma tomatoes, halved
1 peach, pitted and halved
½ of a jalapeno, seeds removed
½ of a medium white onion, peeled and cut in half
1 garlic clove, in skin
¼ cup cilantro, loosely packed
juice of half a lime
½ tbsp agave syrup
½ tsp salt, plus more to taste
Preheat oven to broil. Position the top oven rack to 6 inches from the heating unit. Line a sheet tray with aluminum foil, and lightly spritz with cooking spray.
Arrange tomatoes, peach, jalapeno, onion, and garlic clove cut side down onto the prepared pan. Broil for 8-12 minutes until the tops start to char. Set aside to cool slightly.
To the bowl of the food processor, add tomatoes, peach, jalapeno, and onion. Squeeze the garlic clove out of its skin and into the bowl. Add cilantro, lime juice, agave syrup, and salt. Pulse in short pulses until the salsa reaches your desired texture. Taste for seasoning, and stir in an additional pinch of salt, if necessary.
Allow the salsa to cool before serving. Enjoy!
*If you like a spicier salsa, feel free to leave the jalapeno seeds in when you roast and blend the salsa.
*Not all oven broilers are created equally, so check on your roasted produce at the 8 minute mark, to start. We want the fruits and veggies to be slightly charred on the top but not burned.
*It's ok to leave the skin on the peaches and tomatoes! I suggest using tomatoes and peaches that are on the firmer side of ripe. That way, they'll keep some of their body and texture after they roast.
*This is the knife I used and received from Tuo Cutlery.