Roasted Peach, Pepper, and Pecan Salsa

I love salsa that has a tomato base, and will make some when the tomatoes are in season. But right now, the peaches are at their peak—and a roasted peach salsa recipe is the perfect way to celebrate them. When you use produce that is at its peak of freshness, not only does it have the best flavor, but also the most nutrition.This recipe calls for charring some of the produce, but I recommend also making it fresh. The flavors come together in a satisfying and robust way. Experiment with different onions (I had a large amount of green onions in my refrigerator, so I substituted them for the red onions.) Swap out different nuts and peppers for a variety of flavors and heat.

Remember, each time a recipe calls for citrus fruit, zest the fruit first and use it in the recipe. Put the leftover zest in the refrigerator and use it in salads, on veggies, in dressings, anywhere you want to add brightness.

Why We Love This Peach Salsa Recipe

Not only is there extreme pleasure in eating a ripe peach that drips down your chin with each bite, adding those to a salsa, with onions, garlic, peppers, pecans, and citrus, causes a flavor explosion in the mouth. The rich colors of the peach, pepper, and pecan salsa indicate that it is a good source of antioxidants. These nutrients are responsible for protecting our cells from the oxidative damage we get from toxins in the environment. Garlic and onions are powerful antimicrobials that help take down invaders that make it into our bodies. This roasted peach salsa recipe is also a good source of fiber, potassium, and vitamin C, supporting the immune system, digestion, and heart health.

Ingredients

Makes 2 ½ cups

3 large ripe peaches, halved and pitted

1 tablespoon neutral oil such as avocado

¼ medium red onion, roughly chopped

2 garlic cloves, unpeeled

1 chile habanero, stemmed and halved (experiment with other varieties also)

½ cup raw pecans

2 tablespoons fresh lime juice + lime zest

2 tablespoons fresh orange juice + orange zest

2 teaspoons Diamond Crystal kosher salt

2 tablespoons chopped fresh basil (experiment with other fresh herbs)

Directions

1. Arrange an oven rack in the top position and preheat the broiler to high. Arrange the produce on a parchment-lined sheet pan and roast under the broiler, turning occasionally, until all sides are charred. Transfer to a plate to cool. Once cool enough to handle, peel the garlic.
2. Reduce the oven temperature to 350°F
3. Arrange the pecans in an even layer on a sheet pan and bake until the pecans are lightly toasted and very fragrant, 9-11 minutes. Transfer to a bowl until ready to use.
4. Transfer the peaches, onion, garlic, habanero or other pepper, and pecans one by one to a cutting board. For a lot of texture to the salsa, coarsely chop the ingredients. For a finer texture, finely chop, and for a smooth texture, add the above ingredients, lime and orange juice and salt to a blender. Puree on medium-low speed until smooth.
5. Transfer to a medium bowl and stir in the salt (unless you pureed the ingredients) basil and lime and orange zest to taste.

When I made this salsa the first time, I was traveling in North Carolina with my husband Ron, and found the peaches at a roadside market. This was perfect. We made beef tongue tacos that week, and the peach salsa paired so well with them. In September, I will be featuring the beef tongue tacos, so get ready for an adventure.

Adapted from the book, Salsa Daddy, by Rick Martinez

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About the Author: Lisa Schumacher is a graduate of NTI’s Certified Natural Food Chef program, a Registered Nurse and Holistic Practitioner. She is passionate about setting people up for success who believe that nutritious food can be delicious, but aren’t sure how to make that happen. Inspiring and teaching others how to create delicious, nutritious food is her happy place. She loves to introduce people to new foods, whether it’s beef tongue tacos, unique and delicious mushrooms or chia seed pudding.

Photo by Lisa Schumacher