Atlanta Falcons: Peach Habanero Salsa Recipe

Jul 28, 2011 14 Comments

*Special thanks to our NASCAR writer, Speedglutton, for his first food recipe post

By Speedglutton

The NFL Recipe Series continues with the Atlanta Falcons and a recipe befitting any team located in the State of Georgia…peach habanero salsa. This is a recipe my wife and I developed (OK, she deserves a little more credit for the recipe than I) and, since moving to Georgia, has pretty much become our household salsa.  It’s a great blend of the sweetness of Georgia peaches and the fiery heat of habanero and jalapeno peppers.  Perfect with any tortilla chip and an adult beverage of choice. 

Be sure to check back in Monday for the continuation of the NFL Recipe Series with recipes from teams in the NFC West.

Ingredients:

  • 1 large vidalia onion (quartered)
  • 10 large tomatoes
  • 5 jalapeno peppers
  • 2-3 habanero peppers
  • ½ bunch fresh cilantro
  • 8 ripe peaches
  • 1 head of garlic (cloves separated and peeled)
  • 1 lime
  • Olive oil
  • Salt and pepper

Directions:

  • Bring a large pot of water to a boil, then place the peaches in the boiling water for approximately two minutes to soften the skin of the peaches. Remove the peaches from the boiling water with a slotted spoon and transfer into an ice water bath for approximately ten minutes to further loosen the skins. Cut the peaches in half, remove the pits and skins (they should just peel right off), and place in the blender. Pulse the peaches to the desired consistency of your salsa. Set aside.
  • Preheat the oven on broil. Place the tomatoes, jalapenos, habaneros, onion, and garlic in a roasting pan. Generously drizzle some olive oil over the top of the veggies and place the pan in the oven.  Cook until the garlic has browned and the skin on the tomatoes is cracked and wrinkled.  Remove from the oven and allow the vegetables to cool.
  • Core the tomatoes, taking care to let any excess juices drip out of the tomato (unless you want a very thin/watery consistency to the salsa). Remove the stems from the peppers.  Place tomatoes, onions, peppers, garlic, and cilantro in a blender (you can also include any drippings from the roasting pan).  Pulse the vegetables to the desired consistency of your salsa.
  • Combine all the ingredients in a large bowl, halve the lime, and squeeze the juice into salsa (if desired, the pulp of the lime can also be added).  Stir thoroughly and then add salt and pepper to taste.
  • Refrigerate the salsa for 24 hours, allowing the flavors to combine.

Remove from fridge and enjoy!

If you choose to can the salsa for enjoyment at a later date, use standard canning procedures.

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14 Responses to “Atlanta Falcons: Peach Habanero Salsa Recipe”

  1. Tara Telford says:

    You should try it with roma tomatoes. They are usually cheaper, and they are more pulpy and less juicy. I use them to make red salsa (tomato, cilantro leaves and jalepeño). I blend the whole tomato though, (after it’s been boiled) so it’s important not to have too much water (juice), whereas you are actually squeezing the water out first. Also, you should really look into a Blendtec (or Vitamix). We LOVE our Blendtec!!!

  2. speedglutton says:

    Thanks for the comment!! We chose to use locally-grown tomatoes, but I know romas are awesome for cooking, salads, and salsa. Everything we used is locally-grown (like I mentioned before), either by farmers or in our own back yard, and we wanted to support our local small-business owners and their farms. Yes, nearly any kind of tomato or onion is usable for this recipe, but we’ve found that produce, whether local to us or local-to-you, will create a much tastier salsa.

  3. Rufus' Food and Spirits Guide says:

    Go Falcons! Oh wait, I already fessed up to not being a sports guy. I love this recipe though. And look at how much you made. Too cool.

  4. sportsglutton says:

    I love this recipe as well. The wife and I did make a few minor adjustments to our version though. Basically, grilled/smoked the peaches (halved topped w/ some honey) along with the veggies. Then through everything in the blender an bam! Just as good as the orginial, but slightly more smoky of course.

    • speedglutton says:

      Glad folks like this…big picture is we at least made the “base” salsa…always some tweaks that can be done to make it different/better!

  5. thedrivencook says:

    Yum! I’ve never made or had a salsa with peach in it, but it has always sounded appealing. Looks good!

  6. Monday Morning Humor | sportsglutton says:

    […] Humor, but I finally came across a video that seemed to fit perfectly with last week’s Atlanta Falcon’s Peach Habanero Salsa recipe…idiots eating habanero peppers.  The reactions to eating one of the world’s hottest […]

  7. San Diego Chargers: Swordfish Tacos Recipe | sportsglutton says:

    […] Peach Habanero Salsa (click here for recipe)* […]

  8. 2011 NFL Recipe Series: The Complete Collection | sportsglutton says:

    […] Atlanta Falcons: Peach Habanero Salsa Fiery, sweet salsa recipe that is perfect for dipping or topping. […]

  9. Mom2ajnjr says:

    Made this salsa using homegrown tomatoes (slicing and romas to take care of some of the liquid issue), homegrown habaneros and jalapenos, and locally grown peaches. No blender here, so I just used the food processor. I did let the salsa sit overnight in the refrigerator and then canned it the next day. The color is beautiful and this made 4 pint-sized jars. If you like hot salsa, this is definitely going to bring some heat, but has some sweet as well. Thanks for the recipe.

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  11. CJ says:

    Not sure why you’d put tomatoes in it, but whatever.

  12. New England Patriots Vs Atlanta Falcons: Super Bowl Recipes says:

    […] Sports-Glutton’s NFL Recipes Series really turned out some yummy and interesting team recipes. The Peach Habanero Salsa was featured for the Atlanta Falcons. […]

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