I posted a recipe for raspberry peach salsa just a few days ago. However, due to an unplanned amount of already peeled and prepped peaches (but not enough to make the originally scheduled recipe which I shall share in just a few moments), I found myself in a "what to do? what. to. do?!" moment. Add to that the ever-present pressure of a Sunday afternoon clock, mocking and taunting me as the minutes slipped by-- all the while knowing that the Sunday evening Bible study time was drawing closer and closer. And, since I happen to be super close to and fond of the pastor {he's my hubby, if you don't know!}. Well... I figured I should just get this show on the road. So after frantically searching-- and getting sidetracked by all those botulism articles. Gack!-- I stumbled upon this lovely recipe that had an over-balance of the peach to tomato ratio. There were just a few alterations that I made, but I mostly followed this fruit-i-licious salsa to the "t"!
Peach Raspberry Salsa
*I only had 4 cups of peaches prepped for use, so I added 2 cups of fresh red raspberries to equal out the 6 total cups of fruit that was called for in the recipe.
*I did not use any peppers as listed, but instead added about 2 tablespoons of pickled jalapenos.
*Naturally, if I'm not putting in any diced peppers, you know the cayenne isn't gonna make the cut. But because I wanted to have just that little hint o' heat, I did add about one teaspoon of kick'n chicken seasoning.
*I used one capful of dried cilantro, as I did not have any fresh currently in my house.
*I added a small can of tomato paste, which is my new secret weapon for making salsa. I have no idea how I even made salsa in the past?!
*Because of adding the tomato paste, I also needed to add about 2 teaspoons of salt. However! Make sure to go with the "less is more" policy when adding salt-- since once you add it in, there is no turning back.
*Because of the previously mentioned "gack!" moments {not gonna lie: I spent far too much time following link after link on the dangers and horrors that is botulism}, I decided to up the ante of lime juice {of the bottled sort, of course!} from 1 teaspoon to three. Naturally...
*In regards to the vinegar, I have this lovely honey infused balsamic vinegar that I wagered would pair so nicely with honey listed in the original recipe. However, I used half and half of the balsamic with white vinegar-- I didn't want it to be too overpowering.
Yes, I am chuckling at myself as I mentioned that I just made a "few" adjustments... and then typed out this long list. Yet, I will hold to the fact that if you've ever been out to eat with me, you will indeed agree that this is "just a few" changes! My kiddos really loved it, too. In fact, my two-year-old Sweet Sweet kept eating it by the spoonful and wept when I cut him off. (#truestory) I personally love how extra peaceh-y this version is. Since there were far more cups of fruit to the usual tomato, it is very light and refreshing with a juicy peach in every bite. As can be seen here:
In case you're wondering, yes.
Yes, I did put that luscious spoonful right into my mouth.
Yes, I did put that luscious spoonful right into my mouth.
The original intent when I began to blanch and (attempt to-- which therein lies the dilemma wherewith I found myself!) peel my not-ripe-enough peaches was to make a delectable batch of...
Honey Spiced Peaches!
As of the time of jotting down my thoughts in this original post, I have yet to make said spiced peaches. So I can not report as to whether or not-- or more probable: "to what extent"-- I altered the original recipe. However, I can tell you that currently in my spice cabinet (which is a hot. mess.) I do not have any whole cloves. So, unless I feel super inspired to visit
Sweet Tomato Jam
OK, if you've never had this, settle down. Stop your gagging sounds and for heaven's sake, stop scrolling and come back to me. It is: divine. It takes forever to cook it all down, and the batch (probably) won't be huge. But, mercy. Mercy, me. It is a scrumptiously delectable burst of tomato-y sweetness getting all happy in your mouth! I have visions of tiny slices of crusty bread smothered with soft cheese and then topped with my tangy tomato jam. *sigh* I can't believe I'm wishing for winter...
Moving along.
I think the link I embedded here is the one I started off trying to use. But I ended up "tweaking" it...
*I only used honey, brown sugar, lime juice, and a little salt.
*I added about a teaspoon (?) of that a fore mentioned Kick'n Chicken seasoning.
*This stuff has to cook down for a long time. I mean: a looooong. stinkin'. time.
The front row is the delightful jam, and behind it are jars of plain ole' regular 'maters
that are jealous that they didn't get to be jam.
that are jealous that they didn't get to be jam.
So that's it for now. Hopefully I'll be able to come back for an update on the whole spiced peaches deal. Any thoughts on whether or not the recipe will be modified or will I be brave and just follow the rules?! Stay tuned... *cue: scary music*...
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