Community Cooking (8.26.10)

Blueberry-Peach Salsa.

For my recent cooking demo at Weeksville Heritage Center, I prepared two kinds of peach salsa. Both versions go well with blue corn chips, grilled tofu or fish. The recipes can be easily adapted to different budgets, ingredients and tastes. Nectarines or other stone fruits can be substituted for peaches. And if you want to spice things up, just add more jalapeno.

Peach, Tomato and Basil Salsa (adapted from Brooklyn's Rose Water Cafe via Mindful Eats)
2-3 ripe or overripe peaches
1 large ripe tomato
1 bunch of basil
1/4 red onion
1 seeded and minced jalapeno pepper (or to taste)
1/2 lemon
salt and pepper

Dice the peaches, tomato and onion. Shred or slice the basil into small pieces. Discard the stems. Seed and mince the jalapeno. Combine all ingredients in a bowl. Squeeze lemon over salsa. Add salt and pepper to taste. Mix well. Serves 3.

Blueberry-Peach Salsa
1 1/4 cups fresh blueberries
1 peach
1 seeded and minced jalapeno pepper (or to taste)
1/4 cup diced red bell pepper
1/4 cup chopped red onion
2 tablespoons fresh lemon juice
1/2 teaspoon maple syrup
1/4 teaspoon salt

Go to FatFree Vegan Kitchen for instructions.