Posts tagged peaches
Fresh peaches are popping up everywhere–including on my fruit tray. Not every peach gets gobbled up in its prime so I like to get a little creative in how I use them. Enter salsa. The sweet flavor and smooth texture of peaches tempers the sometimes bitter undertones of dried chiles in homemade salsa.
Whether you have peaches that are starting to go mushy, or you just want to show them off in something new, try this amped up version of DIY salsa. Use it as enchilada sauce, salsa (it’s thinner, more in keeping with the traditional, Mexican variety)–I’m even marinating pork cutlets in it right now to go on the grill tomorrow.
Prep time: 20 minutes
Servings: around 3 1/2- 4 cups
3 ripe peaches
6 dried guajillo chiles
9 dried arbol chiles
1/2 onion, cut into large wedges
1 clove garlic
1 can (14.5 oz) diced tomatoes (I used Red Gold Petite Diced with Green Chiles)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika or cayenne pepper (optional)
1/2 tablespoon grapeseed or canola oil (optional step)
- Prep the dried chiles. On a medium-high heat skillet, toast the chiles until the skins start to look softer and slightly cooked (around 2 minutes, rotating the chile as it heats). Immediately place the chiles into a large bowl of hot water. Add the peaches to the bowl, too.
- Optional step: Roast the onions by putting them briefly onto the hot skillet after the chiles. Or, you can just place the onions into the water without toasting.
- In a blender, combine the canned tomatoes, onion, garlic, juice from the lime, and cumin.
- Remove the chiles from the water. Carefully cut around the tops of the chiles and remove as much of the seeds as possible. Add the chile skins to the other blended ingredients. Blend again.
- Remove the skins and pit from the peaches and add them to the blender. Mix until smooth. (You may need to add more water to get your desired consistency.)
- Add salt and pepper to taste.
- Now for another optional step: To fully meld the flavors of the salsa together it helps to cook it before cooling it to serve. Here’s how it works, bring the oil to medium-high heat in a saucepan, add the salsa (careful–it can splatter), then heat through. That’s it.
*Store the extra salsa in the fridge for up to a week.
Prep time: 15 minutes
Servings : About 1 1/4 cups
1 small tomato
1/2 green pepper
1/2 small white onion
1/8 cup cilantro leaves
1 small clove garlic, minced
1/4 teaspoon ground cumin
1/2 serrano chile pepper (opt.)
Salt and pepper to taste
- Wash and dice into small pieces the peaches (I leave the skin on), kiwis (I take the skin off), tomatoes, green pepper, and onion.
- Squeeze the juice of the lime into the diced pieces.
- Remove the seeds and mince the serrano chile pepper (if using).
- Mix in the garlic and minced cilantro leaves. Adjust seasoning with salt, pepper, and cumin.
- Serve over grilled chicken, pork, fish, or rice.
Kids’ reactions: My middle child asked for seconds of the salsa to finish off with tortilla chips. My other two kids both requested kiwi-peach salsa again.
I found gorgeous peaches at the market today, which I thought would pair perfectly with pork in traditional Mexican tacos. With authentic tacos, it’s all about the fresh fillings. Seriously, no cheese, no unidentifiable gritty ground meat.
For an easy, tasty summertime meal I chopped up pork cutlets into bit-sized pieces sauteed them with a few spices and lime before adding thin-sliced peaches, cilantro, and homemade salsa.
Picky eater trick: For my kids, I put all the ingredients on their plates and then let them construct their tacos on their own. My youngest later dipped the extra peaches right into the salsa. I surprisingly tasty combo!
Prep time: 30 minutes
2 lbs. pork
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
- Cut the pork into bite-sized pieces.
- Bring 1 tablespoon grape seed (or canola oil) to medium-high heat in a heavy-bottomed skillet.
- Saute the pork until heated through and crisped, adding garlic and cayenne powders and ground cumin half way through cooking.
- Squeeze half of a lime over the meat before removing it from the pan.
- Cut the peach into thin slices (I didn’t bother removing the skin since the slices were so slim).
- Serve the pork with fresh peach slices, cilantro, and salsa on toasted corn tortillas.
Warm peach slices with a crumbly, buttery filling, topped with a scoop of vanilla ice cream was a summertime tradition growing up. Of course, I’ve got to continue that one! When I see peaches at the grocery store or farmers’ markets, I figure it’s peach crisp baking time. And I like to take it one step farther and make ‘em mini. You can still use a regular dutch oven or casserole dish, but for change I’ve included the instructions for using ramekins (sorry, using a muffin pan for this one is a no-go).
I looked through several recipes—and even tried one that literally fell flat—before deciding on the one below. In my mind, fruit crisp has to have oatmeal in it (that’s so you can eat it for breakfast on day #2 and feel like it’s nearly as healthy as oatmeal on its own). But most recipes relied just on oatmeal without including flour, which made for a less crisp crust.
Another point on the crust—I like to cut the butter in with a food processor versus doing it by hand. But the first time I added in all of the dry ingredients from the beginning, then my oatmeal was reduced to crumbs. Ditto for the nuts. To keep my oatmeal and nuts from disappearing, I processed the dry ingredients with the butter first then added in the oatmeal and nuts at the very end. Two pulses so the pieces are still chunky.
Tweaked from The American’s Test Kitchen Family Cookbook
Prep time: 20 minutes + baking
6 Tablespoons flour
¼ cup brown sugar
¼ cup granulated sugar
¼ teaspoon salt
5 Tablespoons butter
1/3 cup rolled oats (not instant)
¼ cup almonds
2 teaspoons cornstarch
1 teaspoon cinnamon
About 10 peaches
Blueberries or blackberries (optional; I had some handy so I threw ‘em in)
- Bring water to a boil in a large cooking pot. Place the peaches in a large mixing bowl and pour the boiling water over them.
- Allow the peaches to sit in the hot water for about 3-5 minutes. Pour out the hot water and rinse the peaches with cold water.
- Peel the skins off the peaches, remove the pits, and then slice into ¼” pieces. Place the pieces into a mixing bowl and toss with the cornstarch and cinnamon.
- Preheat the oven to 375 degrees.
- In a food processor place the flour, sugars, salt. Pulse twice. Add the butter in pieces and pulse until the mixture resembles crumbs.
- Place the oatmeal and almonds into the butter mixture and pulse twice to four times (you don’t want to pulverize the nuts and oatmeal just break them up slightly).
- Lightly grease a 9” casserole pan or dutch oven (preferred). Place the peach slices into the pan and then add the butter mixture on top.
To make ‘em mini
- Grease one 7-ounce ramekin per peach.
- Distribute peach slices into ramekins (keep in mind the peaches will shrink by almost half when cooking so this will seem full but they’ll go down–promise). Toss the berries on top.
- Carefully top each ramekin with crumb mixture, pressing it down as you go.
- Bake on a cookie sheet (I overfilled one and it bubbled over but it still tasted good).
- Serve to smiling kids.