WHITE PEACH-HABANERO SALSA
Summer is all about produce. White peaches are one of summer’s treasures. Use semi-ripe peaches for this recipe. If you have to choose between not ripe enough or mushy, I would mix 5o/50. Firm peaches with a bit of give when you hold them are ideal. I use a mandolin to cut the peaches, using the finest slicing blades. You can also grate them on a box grater, or chop them up fine. Habanero chiles are one of the hottest chiles in the world. Most people will tell you to remove the seeds and the ribs. I keep the seeds and the ribs in my salsa, as I LOVE spicy food. I have been known to use 2-3 whole habaneros in this recipe. You can substitute a jalepeno, or jalepenos if you cannot find habaneros. Serve this sweet and fiery salsa with chips, or on a piece of fish.
White Peach-Habanero Salsa
1 1/2 lbs White Peaches, semi-ripe
8 oz red onion chopped very fine (1 medium red onion)
1/2 C White vinegar
1/2 C Honey (Use a mild-flavored honey)
1 Habanero chile, chopped fine
- Chop the white peaches into a small dice, using a mandolin, or your knife.
- Chop the red onion as small as you can.
- Combine the white peaches and red onion in a bowl.
- Add white vinegar, honey, and habanero. Stir to combine
- Let sit in the refrigerator overnight. Salsa will get better as it sits.
When handling chiles, I like to wear rubber gloves. Avoid chopping chiles with bare hands, and then touching your eyes, or worse, going to the bathroom…THE PAIN IS EXCRUCIATING…BE CAREFUL!!!