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