You’ll love the chemistry of summer tastes when you combine Peach Pico de Gallo with any grilled seafood, chicken or pork.
|Prep time:||20 minutes|
|Servings:||4 – 6|
- 4 – 5 Roma Tomatoes, seeded and diced
- 2 Peaches
- 2 tsp Extra Virgin Olive Oil (EVOO)
- 1/2 cup diced Red Onion
- 1 – 2 cloves Garlic, diced
- 2 Tbsp Cilantro, leaves only, chopped
- Chilies of your choice: (Hot) 2 – 3 Jalapenos, (Mild to Medium) 1 Hatch or Poblano; seeded, deveined and diced
- Fresh Lime
- Kosher Salt
- White Pepper
- (optional) Dale’s margarita version: 1 oz. each Tequila and Cointreau or Triple Sec
- Start with removing the peel from the peaches by blanching them in boiling water. To do this, heat a small sauce pan of water to boiling. While you wait for the water to reach a boil, prepare an ice bath in a small mixing bowl (Ice plus water to cover the peaches). When the water on the stove top reaches a boil, turn off the heat and submerge the peaches for about 45 seconds. Remove the peaches with a slotted spoon and plunge them into the ice bath. This will stop any cooking of the actual fruit. When the fruit has cooled, remove it from the ice bath and, with a paring knife, make a cut vertically in the peel. With a gentle pull, the peel should slip right off the fruit. Return the fruit to the ice bath to keep the flesh from discoloring.
- You may use the chilies fresh or roasted. If you prefer to roast them, there are two methods: over a flame or under a broiler. Make a slit in all chilies prior to roasting. If using a grill, make sure the grill surface is clean and rub it with an oil dampened cloth. Place chilies on rack over a hot coals with a white ash. This is easily done on a grill after you have already used it and the fire is still hot. Turn the chilies as needed until the skin is blistered and charred, but the flesh isn’t burned. Immediately place the roasted chilies into a heavy duty plastic zip top bag; close the bag and place in freezer for up to 10 minutes. This stops the cooking process and steams the skin off.
- If using the broiler method, place the chilies on the rack of a foil-lined broiler pan. Roast chilies 4 to 6 inches from the heat until they are blistered and charred, turning with tongs as needed. Place the roasted chilies in a heavy duty zip top plastic bag; close the bag and place in freezer for up to 10 minutes. Remove from freezer.
- Either wear food preparation gloves or generously oil your hands prior to handling chilies. Do not cut chilies under running water as the water vapor may carry the irritating oils. Snip veins with scissors, remove veins and seeds, then place chilies in a colander and rinse under cold water while rubbing and pulling off charred skin. Pat them dry with paper towels. Dice for use in recipe. Remember to wash your hands thoroughly after handing chilies. The volatile oils can burn your hands or other sensitive parts of the body, like eyes. If the volatile oils remain on your hands even after washing, soaking them in beer or rubbing alcohol will stop the burn.
- Heat the EVOO in a small skillet over medium heat. Add the red onion and garlic. Sauté 1 – 2 minutes and remove from heat.
- In a glass or non-reactive bowl, add diced tomatoes, red onion/garlic mix, cilantro and chilies. Slice (do not dice) peaches and add to bowl. Squeeze fresh lime juice over the mixture and toss to coat. add salt and white pepper to taste. Optional: add Dale’s margarita mix-ins. Let mixture set for 20 minutes or more for flavors to meld.
Serve over grilled chicken, pork or fish.