During the warm and muggy summer months our week-night dinners generally consist of salad hastily thrown together after a session of al fresco swimming. Even after two and a half years the novelty of being able to swim outside without turning into a mass of goosebumps still hasn’t worn off.
Having a jar of this in the fridge makes those salads become a little more interesting a little more quickly. I especially like this along with some pressed grilled tofu but it’s also really nice with fish like salmon or (I should imagine) chicken. It’s also really great just served as a dip with tortilla chips.
makes one jar
1 clove of garlic
1-2 chilies (I used 1 red and 1 green)
2 fresh tomatoes, de-seeded
2 large peaches, peeled
juice of 1/2 a lime
1 tbsp cider or white wine vinegar
1 tbsp sugar
1/4 tsp ground cumin
1/4 tsp salt (mine was smoked sea-salt)
1 tsp chipotle paste
splash of oil
Dice the onion and gently saute it in the oil in a large sauce pan, just until it starts to become translucent, don’t let it colour. Finely chop the chilies and the garlic and add these to the pan too. Dice the tomatoes and peaches so that you have relatively small, but not tiny, chunks. I like the peach to be a little larger than the tomato. Add these to the pan and saute for a minute or two.
Squeeze over the lime juice and stir in the vinegar, sugar, chipotle, cumin and salt. Let the salsa simmer and gently bubble for around five minutes. You want the juices to have thickened but you don’t want the fruit to become overcooked and loose its integrity, otherwise it’ll become a bit too much like a chutney.
Allow the salsa to cool before serving but if you want to keep it for a few days then you can transfer it to a sterilized jar whilst it’s still warm.