Salsa season at the Zody’s

I love cilantro, which is good because my hands reek of it right now. Terry and I love cilantro in Mexican food, and I couldn’t conceive of a salsa without it.

Yesterday and today I made salsa. One is a peach salsa, to use some of those rock hard peaches from my CSA box. They work very well when combined with onions, peppers, and cilantro. Nice crisp bite that went well with baked chicken and noodles. Today I used some grape tomatoes and made a red salsa to go along with a fajita-like steak dish I am fixing for dinner. This one has more fire because I threw in the seeds from the Fresno peppers. (I like Fresno peppers better than jalapeno because I like red better than green.)

As you can see, I have enough cilantro to make many more batches. For some reason, Whole Foods sells their cilantro in these huge bunches.

More cooking with peaches

I found a few recipes for peach salsa that sounded like something I would like, and even though the one I finally chose made 4 pints, I cut it down and just made one jar.  If I make it again, I would add more sweetener.  The recipe called for a small amount of honey, but I think it would work well with agave nectar.

I started with these ingredients:

We had the finished product with turkey for dinner:

I highly recommend that red pepper, called a Fresno pepper.  It’s hotter than jalapeno, and it works well with red and yellow salsas.