It is the perfect time of year for peach salsa! Peaches are one of my favorite summer fruits. They’re juicy, sweet enough on their own to satisfy a dessert craving, and wonderful in many desserts. Normally I enjoy the skin quite a bit, but there are certain recipes where it can create an undesirable texture. Jam is a good example. Sometimes it’s undetectable in baked desserts like cobbler, but there’s a chance of the skin separating from the fruit, making it more noticeable. At any rate, it’s a good skill to have in your back pocket for both sweet and savory recipes.
For peach salsa, you always want to use peaches that are ripe but not too ripe. If they’re very soft, they’ll be difficult to peel. If you’re planning on chopped them after blanching, it might be almost impossible (this will be less of a concern with pureed peaches, though halving them will be a messy experience. Half them over a blender or bowl to avoid losing those wonderful juices).
Less is more when it comes to length of time in the boiling water. The goal is to separate the skin, not cook the peaches. If they’re cooked, the structure will soften, resulting in a texture not unlike the overripe peaches you want to avoid in the first place.
Categorized in: Recipes