Slightly charred peaches lend a subtle flavor to this mashed Mexican salsa, made to feed a crowd. Be sure to use ripe fruit.
The ingredients need 6 hours' chilling time before the salsa is served. Refrigerate for up to 2 days.
Servings: 4.5 cups
- 2 large peaches, cut in half and pitted
- Canola oil, for brushing the peaches
- 1 pound assorted tomatoes, such as green, pink, yellow and red, preferably Oxhearts, selected for variation in color; cored, seeded and finely chopped
- 2 jalapeño or serrano chili peppers, minced (one with seeds if using jalapeño, no seeds if using serrano)
- 1/2 large red onion, finely chopped (about 1 cup)
- Leaves from 10 stems of cilantro, finely chopped
- Flesh of 1 medium Hass avocado, cut into very small pieces
Heat a grill pan over medium-high heat. Brush the peach halves all over with the oil, then place the halves, cut sides down, on the pan and cook for about 4 minutes or until slightly charred. Turn the peach halves over and cook for 3 minutes, until slightly charred on the skin side. Transfer to a cutting board and finely chop, discarding the skins if desired, then place in a large mixing bowl.
Add the tomatoes, chili peppers, onion, cilantro and avocado to the bowl, and stir to mix well. Cover closely with plastic wrap so that it directly touches the surface. Refrigerate for 6 hours.
Before serving, use a fork to mash slightly, if desired, then season with salt to taste.
Adapted from Raymundo Guadarrama, lead line cook at Gotham Bar & Grill in Manhattan.
Tested by Mary Pat Flaherty.
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