So remember how the other day when I was talking about my bourbon-vanilla poached peaches, I mentioned how I had taken the children peach picking? And I had an abundance of peaches? And I wasn’t in to making more peach jam since last year, we had picked a bushel and I still had 2 different types of peach jam left over by the case – after gift-giving-season? Well surprisingly…or not…I found myself in the same position this year. And after I had made my bourbon-vanilla poached peaches I still had an abundance. Combine that with my abundance of habanero peppers from my habanero plant and I threw together some habanero peach salsa. And KB managed to eat the entire batch. Solo.
Habaneros are some of the hottest peppers…well, ever. KB actually ate one plain. Raw. With seeds. I told him not to and I think he regretted it. Lesson learned…listen to your wife. Anyways, I’ve been pushing hot peppers on my friend Kim all summer. She told me her son ate one too and complained about how hot it was for hours. LOL. This habanero peach salsa recipe is super simple to make, and I think with the addition of the peaches, it seems to calm the heat of the habanero. In any case, you should seed the habaneros to reduce the heat. That’s the case for any hot peppers.
Place all ingredients in a food processor – onions, peaches, habanero peppers (seeded), salt, vinegar and cilantro.
Process until a smooth-ish consistency. I like mine a little on the chunky side, but however you prefer your salsa.
Place in jars and refrigerate or enjoy with chips right away.
1 medium onion
4 lbs peaches, peeled and quartered
2 habanero peppers, seeded
1 teaspoon salt
2 Tablespoons apple cider vinegar
1/2 cup cilantro
Place all ingredients in a food processor and process until smooth. Place in jars and refrigerate or enjoy immediately with chips!