This recipe is for Peach Poblano salsa, but you can substitute other tomatoes and peppers and omit the peaches to make your own version, to fit your tastes. I used orange/yellow tomatoes in this recipe both for their low-acid and how their color matched the peaches.
Here's the ingredients:
6 c tomatoes, chopped and seeds removed
2 lg peaches, skinned and chopped
1 purple onion, chopped
1 TBLS chopped garlic
2 poblano peppers, chopped
1 small bunch cilantro, chopped
juice of 2 limes
1 TBLS vinegar
1 tsp salt
When you cut a tomato, always use a serrated (toothed) knife. The skin of the tomato repels most knives, and the flesh ends up bruised and mushy one you actually get the knife to cut through. The teeth of the serrated knife allow it to glide through the skin while preserving the flesh.
To prevent your salsa from being too thin, you want to remove the seeds from the tomatoes. There are two methods for doing this. One is to cut the tomato in half, then simply squeeze it. The seeds will come right out. This method also yields a mushy flesh. The second is to cut the tomato in slices, then using a knife to cut around the seed pockets. I like this one better, and it also allows for a more even cutting of the flesh.
When your chopping the tomatoes, peppers, onions and peaches, it's important to cut them all as close to the same size as possible. The makes for a prettier salsa, and makes it easier to get a little bit of everything in each bite.
Ok, combine all your ingredients in a large bowl. Allow to sit about 30 minutes so the flavors can blend. The longer it has to get acquainted, the tastier it is! Stored in an air-tight container, this salsa will stay fresh for up to a week. Enjoy!
As the official taster I never knew so much went into cutting a tomato!
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