About: Samaha’s Farm & Market is a quaint little grocery store in my hometown Matawan, New Jersey. They feature local specialty items like this Peach Salsa using the freshest produce New Jersey has to offer. This salsa is filled with fruity and smokey summer flavors that other salsas only aspire to reach. Serve it with your favorite corn chips, or top it on your favorite Mexican dishes like tacos or burritos.
Origin: Matawan-Aberdeen, New Jersey
Varieties: Pineapple Salsa
In Season: Summer
Ingredients: tomatoes • peaches • onions • brown sugar • water • tomato paste • green bell pepper • jalapeño peppers • distilled vinegar • salt • chipotle peppers • garlic • spices
Substitutes: commercial salsas
Store: Samaha’s Farm & Country Market but other farmer’s markets or grocery stores will likely sell variations on Peach Salsa.
Make Your Own:
MAKES 6 JARS
Bring 5 cups diced roma tomatoes, 2 cups diced green bell peppers, 2 cups diced onion to a simmer in a large pot and cook for 1 hour. Add 1/4 cup minced jalapeño, 2 cloves minced garlic, 1/2 cup distilled white vinegar, 1/4 cup brown sugar, 1/2 tablespoon salt, and 1 teaspoon chipotle powder (or more to taste). Continue simmering until the salsa is reduced and thickened. You can add 2 tablespoons to 1/4 cup tomato paste if you need it thicker. Prepare 6 standard mason jars for canning. Bring a large pot of water to a boil and add lids and rings. Stir 3-5 diced peaches into the salsa and begin filling jars. Tightly seal the jars and carefully add to boiling water for 20 minutes. Remove jars to cool.
Storage: Keep unopened jar in dark cool place for 1-2 months. Once opened, store in the refrigerator for 1-2 weeks.
Tate & Texture: smokey • little kick, but not too spicy • sweet • fruity • light • moderately chunky
Suggested Uses: add to egg dishes • spread on top of burgers • marinate meat • use on pizza • spread on grilled cheese and other sandwiches • top on ice cream • mix with goat cheese • mix with mayo or sour cream for a dip • stir into chicken, tuna, or potato salad
Grilled Scallops with Peach Salsa (via NYTimes Cooking)
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