Fresh, local peaches are drizzled with olive oil and sprinkled with fennel seed before being grilled until lightly blistered and caramelized. Cooled, chopped and mixed with diced red onion, sliced Serrano peppers and fresh cilantro..
Grilled Peach Salsa (inspired by a recipe by Vivian Henoch)
3 fresh peaches
2 tablespoons olive oil, divided
2 teaspoons fennel seed (or 1 teaspoon fennel pollen)
2 Serrano peppers, thinly sliced
1/4 cup fresh cilantro, chopped
1/3 cup red onion, chopped
1-2 cloves garlic, minced
1 tablespoon freshly-squeezed lime juice
1 teaspoon red wine vinegar
fine sea salt
Plunge fresh peaches into boiling water for about 1-1/2 minutes to loosen the skin, then chill in a bowl of ice water. Peel or rub the skin from the peaches, split them in half and remove the pit. Blot the peaches dry, then lightly rub with olive and sprinkle with fennel seed. Grill the peaches until slightly blistered and caramelized, about 2 minutes per side. Transfer to cutting board and allow to cool enough to handle.
Cut the peaches into 1/2 inch dice and combine with1 tablespoon of olive oil and the remaining ingredients (except salt) in a non-reactive bowl. Cover and refrigerate 1 hour. Remove from refrigerator, season to taste with salt and serve.
Wild Alaskan cod is lightly spritzed with olive oil and seasoned with freshly-toasted cumin and coriander, sea salt and black pepper, then broiled until just done and easily separated into large flakes (I really like Red Snapper for fish tacos, but that species is still recovering from overfishing).
Fresh prickly pear cactus paddles (nopales) are spined and skinned, then grilled with sea salt and black pepper and finished with a squeeze of fresh lime.
Yellow tomatoes are chopped along with fresh pineapple, sweet red peppers, red onion, jalapeño and cilantro.
All served up in a thick, fresh white corn tortilla..
For the Salsa
3/4 cup fresh yellow tomatoes, chopped
1/3 cup fresh pineapple, diced
2 tablespoons fresh pineapple juice
1/3 cup red onion, diced
2 small, sweet red peppers, thinly sliced
1-2 fresh jalapeño or serrano peppers, minced
1/4 fresh cilantro, torn
sea salt and freshly-ground black pepper to taste
Combine all ingredients except salt and pepper together in a non-reactive bowl and refrigerate 2 hours, stirring occasionally to allow the flavors to combine. Season to taste with sea salt and freshly-ground black pepper and keep chilled until ready to serve.
“Nopales are very rich in insoluble and especially soluble dietary fiber. They are also rich in vitamins (especially vitamin A, vitamin C, and vitamin K, but also riboflavin and vitamin B6) and minerals (especially magnesium, potassium, and manganese, but also iron and copper). Nopales have a high calcium content, but the nutrient is not biologically available because it is present as calcium oxalate, which is neither highly soluble nor easily absorbed through the intestinal wall. Addition of nopales also reduces the glycemic effect of a mixed meal. Nopales are low carbohydrate and may help in the treatment of diabetes.“ –Wikipedia
If you’ve never made roasted salsa from scratch before, you owe it to yourself to try it – you just can’t buy anything this good in a store at any price. This dish is easy and inexpensive enough to feed the whole gang.
Fresh, pastured eggs poached in roasted tomato salsa with fresh tortillas. Garlic, cumin, Aji Mirasol (this Peruvian chile’s name means looking at the sun), onions and cilantro..
Coarsely chop tomatoes, tomatillos, red & green onions, garlic, jalapeño peppers, cumin and Aji Mirasol chiles. Season lightly with sea salt and smoked pepper and roast in a 450 degree oven until blistered, about 15 minutes.
Working in batches if necessary, transfer the roasted vegetables to the bowl of a food processor and pulse to a semi-coarse texture.
Pour the salsa into a skillet and simmer over moderate heat until thickened, about 15-20 minutes.
With the back of a large spoon, form a well in the just-bubbling salsa then crack an egg into the well. You can prepare as many as a dozen eggs at once, depending on the size of your pan and the quantity of salsa that you’ve made.
Cover the pan and cook eggs to your liking, about 3-4 minutes for runny yolks.
Meanwhile, heat fresh tortillas (corn tortillas are traditional for this dish) in a lightly greased comal or skillet.
To serve, nestle an egg inside a tortilla and spoon some of the salsa around the edges. Dress with a squeeze of lime.
This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Ah, the bounty of a Texas summer!
This homemade salsa combines the dark smokiness of roasted heirloom tomatoes, garlic, sweet onions and peppers with the fresh taste of raw tomatoes, cilantro and lime.
As good as this is, it is even better if allowed to ferment into a pro-biotic riot of Southwest flavor..
For 1 pint
1 large heirloom tomato, quartered
1 medium Texas 1015 onion, quartered
3 cloves garlic
1-2 jalapeño peppers
1 mild red New Mexico pepper
1 teaspoon cumin seed, toasted
1 teaspoon sea salt
1/2 teaspoon cracked pepper
1 chile chipotle (Dorado or Morita), soaked, toasted and chopped
1 small lime
2 tablespoons whey
Roast 3/4 of the tomatoes, 1/2 the onions and all of the garlic and peppers (except the chipotle) on a comal in a 500 degree oven until slightly blackened. Allow to cool to room temperature.
Meanwhile, steep 1 dried chipotle in hot water until soft and pliable.
Split the re-hydrated chipotle open and discard the stem and seeds. Toast the chipotle with cumin seeds until browned and fragrant, about 5 minutes.
Combine all ingredients in a glass bowl and refrigerate for 2 hours.
Eat within a day or two, or add 2 tablespoons of whey and allow to stand on the counter for 24 hours before transferring to the refrigerator for up to a few weeks.
This post is part of Food Renegade’s excellent Fight Back Fridays
I’m sure that most of you are aware of the many benefits of fermented food. If not, I suggest that you add The Nourished Kitchen to your bookmarks.
Starting with one jar of real yoghurt separated into its component whey and yoghurt cheese..
Lacto-fermented salsa (fresh red and yellow tomatoes, onions, jalapeños, cilantro, salt, spices and whey). Now, here’s the kicker.. in 3 months, lacto-fermented salsa will still look, smell and taste exactly as it did on the day it was made.
Another batch of fermented ketchup, a jar of concentrated chili base (ancho, guajillo, New Mexico, cumin, cinnamon and salt) and a jar of mango cream cheese spread (fresh mango, yoghurt cheese and salt), all for about 10 bucks.