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Sunday, September 2, 2012

Petah's Pineapple Peach Salsa


Pineapple Peach Salsa - Dutch Oven Detour (recipes that should have been in the Dutch Oven)



 So for years now, Peter has been obsessed with Pineapple Peach Salsa – found only at Target (or Tar-jay as it’s known to its biggest fans).  Target sure hit the bullseye with this one!  It takes everything that is great about regular salsa – fresh tomatoes, a little burn from jalapeños and then BAM!  - They hit ya with the taste bud tingling sweetness of peaches and pineapple.  A flavor sensation - a party in your mouth – fruit and vegetables unite in celebration of salsa lovers around the world!

On shopping excursions to the US of A, Peter regularly stocks up; it’s not uncommon to come home with a half dozen jars of this liquid gold (ok – a dozen, but who’s counting!).  He also enlists the help of many other willing cross border shoppers to keep his pantry stocked.  With Target’s impending arrival in Canada – one can only hope that they will carry what is surely on its way to becoming known as the best salsa evah – and likely world salsa domination.  In the meantime however, we’ve come up with our own version made with all locally sourced ingredients – except for the pineapples of course (if anyone has Nova Scotia grown pineapples, surely let us know!   - Don’t call me Shirley! (HaHa!  Airplane fans unite!).  We digress…

Here’s how we did it…

Ingredients:


4 cups chopped tomatoes (peeled and seeded – see tip below)
2 cups chopped peaches (peeled – again, see tip below)
2 cups chopped pineapple (see tip below already!  Just kidding, we have no tip for this one)
1 red pepper finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, finely chopped (we’re wimps so only used three and definitely removed all seeds!)
Juice of one lemon
¼ cup white balsamic vinegar
¼ cup sugar
1 tsp salt
1 cup tomato sauce
¼ Cilantro (optional)

Directions:

TIP!!!  Blanch your tomatoes and peaches to easily remove the skins.  Boil a big ol’pot of water; throw your tomatoes and peaches in (not all at the same time silly) for 30 to 60 seconds (until skin begins to wrinkle).  Remove and immediately place in ice bath.  Skins should be easily removed (sometimes it works, sometimes it doesn’t – when it doesn’t; expletives are permitted - but oh when it does…well, it can only truly be described as a foodie “A-ha moment – eat your heart out Oprah – when you know better you do better – beam us all up to the mother ship” kinda moment!).  Like turkey bacon changed Oprah’s life – blanching your tomatoes and peaches will change yours!


 Place all your prepared ingredients in a large pot and boil gently bently for 5 minutes.



Ladle into sterilized jars and process for 15 minutes (250 ml jars) or 20 minutes (500 ml jars).

Yields approximately six 500 ml jars.


2 comments:

  1. Do you have a good waffle recipte to share? I haven't perfected the crispy outside and tender inside so am always searching! :-)

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    Replies
    1. Hey Janet. You must be clairvoyant...or you happened to check our facebook feed in the last 15 mins. We just finished making (and eating) our inaugural waffle expedition. We don't have the post done yet as we are still doing dishes, but 2 thumbs up on the Dutch Oven's waffle recipe. We used oil to prep the waffle iron - but round 2 will use butter which we expect to improve the crispiness. Proper temp is also important to achieve the perfect crispy/tender combo. Stay tuned in the next week for our waffle post for more lowdown.

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