Made with fresh Ontario peaches, this sweet and tangy freezer salsa with a hint of chipotle spice is easy to prepare and so versatile.
- 5 cups peeled, pitted and chopped peaches
- 1/3 cup granulated sugar
- 1/4 cup fresh lime juice
- 3/4 cup finely chopped red onion
- 1 red pepper, finely chopped
- 2 jalapenos, seeded and finely chopped
- 1/3 cup apple cider vinegar
- 2 tbsp ground chipotle powder
- 1 tbsp ground cumin
- 1/2 tsp salt
- 2 tbsp finely chopped fresh cilantro
- Wash freezer safe containers in hot soapy water, rinse and set aside to dry. Toss peaches with sugar and lime juice; let stand for 1 hour or until some of the juices are released.
- Add peach mixture, red onion, red pepper, jalapenos, vinegar, chipotle powder, cumin and salt to a large stainless steel high-sided skillet set over medium-high heat; bring to a boil. Continue to boil gently, stirring frequently, for 15 minutes or until thickened. Stir in cilantro. Cool completely.
- Ladle into freezer safe containers and cover with lids. Freeze for up to 3 months or refrigerate for 3 to 5 days.
To easily peel peaches, score the bottom with an “X” and blanch in boiling water for 30 to 60 seconds or until skins start to loosen. With slotted spoon, transfer to a bowl of ice water to cool and slip off skins.
Serve as a sauce with grilled chicken, pork or fish for a quick dinner. It can also be served with crostini and Brie cheese for a simple appetizer.
For step-by-step instructions for this recipe and more, visit Ontario Tender Fruit.