Tags: appetizer, Colorado Peaches, dip, Hatch Chiles, peach salsa
I bought a case of Colorado West Slope Peaches and have been trying like heck to get them used up. Cooked… sliced…grilled…I’ve frozen a couple of bags and yipee, this recipe used one more whole peach! 17 down, 13 to go.
I call it Peacho de Gallo. This really ended up being delicious. I grilled pork chops last night and served them topped with a spoonful of my new creation; Peacho de Gallo. I think I’m so clever, let’s all say it together, one more time…Peacho de Gallo
5 medium tomatoes, chopped
1 peach, peeled and diced
1/2 sweet onion, diced
1 lime, juiced
1/4 cup chopped cilantro
1 Serrano chile, seeded and minced
2 Tbsp minced roasted Hatch Chiles
2 chipotle chiles in adobo, seeded and minced
1 1/2 tsp adobo sauce (from the can of chipotles in adobo)
1 garlic clove, minced
Add 1 tsp sugar and 1/2 tsp salt.
In a medium bowl, combine all ingredients. Stir well to combine. I used fresh tomatoes from my garden, when chopped they produce quite abit of juice. I did drain that off before mixing in with the rest of the ingredients. I think this will keep in the refrigerator for at least a week? Everyone agree? I think next time I’ll juice 1/2 lime and zest the other half. I ended up adding the sugar because I thought it was a little too lime-ie. Note:
Whole Foods is the only place I can find that are roasting Hatch Chiles. Our Farmer’s Markets have Colorado grown and roasted chiles. Those are very good too, I just love the Hatch. Special flavor. If you want to learn more about Hatch Chiles, click here.
This is also very good with Tortilla Chips. And cute bowl alert – my friend Cauleen gave me the bowl for Christmas two years ago. LOVE it.