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Peach Salsa

peach-salsa

When the Dear One and I talked about getting married – really, the hows and wheres and whos part of getting married – it became apparent to us that we wanted only two things out of the ceremony (1) it had to be small and (2) we wanted all of our children there. Wait, maybe we wanted another – we wanted to be married.

Between us, there are 4 children (I always in include my dear daughter-in-law in that number), 7 parents, 4 sisters and 2 brothers, as well as their husbands, boyfriends, girlfriends. There is NOTHING small about that group of people. There is nothing intimate about that group of people. There is nothing simple about placing all those people in the same place at the same time.

Okay, so how about just you and me, our kids, someone to marry us, a best man and maid of honor. Everyone else? Well, we’re adults, this isn’t the first time for either of us, this is our choice and, hopefully, they will just be happy for us. We chose to be married this way and at our age not anyone else’s place to have issue or commentary.

Trying to put the 4 kids in the same place at the same time was proving impossible. We tried for 6 months and just couldn’t manage. It had to be all of them or none of them. How do you explain to the ones who couldn’t be there on a specific date and time that others would be there and we would just go on without them. Sadly, after trying to arrange something, it had to be none. We didn’t handle it very well – correct that – one of us didn’t handle that very well and it isn’t the one typing. Okay, okay, I didn’t handle some things well either.

But I honestly believe that it’s all about how you recover from your mistakes that really counts. If you make a mistake, and don’t admit the mistake and do nothing to rectify it, you’ve learned nothing and will likely do something very similar again. I believe that parents should apologize when they’re wrong – and we were wrong. I believe now we’re in a very good place together as a family. Our definition of family.

There is, though, one person, who I doubt will read this, thank you from the bottom of my heart. Your words meant more to us than you can possibly imagine. We will keep that note always.

We realized then, that as much as we love that small army of people, we married each other – not our mothers or fathers or sisters or brothers – each other. To a certain extent our children – it takes a village, don’t you know. We have a favorite son, a favorite older daughter, a favorite younger daughter and a favorite daughter-in-law. Mix them all together, add lots of love and a little understanding and patience, two adults who just love them to bits – oh, really, there’s no place else I’d rather be and no other people I’d rather be here with.

It’s that melding of people – all very different, things in common here and there, but somehow melded to make a family unit that bring me to … TADA! Peach Salsa.

peaches

This past summer we had TONS of peaches! You remember the Peach Liqueur – I think I do! There will be Peach Jam coming up.

I found this recipe in Small Batch Preserving. I’ve had it book marked forever, but I’m not quite comfortable with canning yet, so I would look at the book and cast it aside and then look and cast … the more I delve into it, the more I do like it.

The peaches bring a certain sweetness, a bit of kick from the jalapeño, tartness from the lime, they just all come together for one incredible bite.

The worst part of this salsa is peeling and chopping the peaches. IF – and that’s a big IF – I made a single batch, it might not have been so awful, but I doubled it. By the end of dipping them into boiling water, you JUST DON’T CARE.

  • 2 C chopped, peeled peaches (about 4 medium peaches)
  • 1/4 C finely chopped red onion
  • 1/4 C finely chopped red pepper
  • 1 T finely chopped jalapeno
  • 2 T honey
  • 1/4 t pickling salt
  • grated rind and juice of 1 lime
  • 2 T finely chopped mint

NOTE: To peel the peaches, bring a large pot of water to a boil. On the counter next to that pot have a large bowl of ice water. Place a couple of peaches in the boiling water for 20 or 30 seconds, transfer to the ice water. After a few seconds, the skins will pop right off. By the end you and your kitchen will be covered in sticky peach juice, but it’s totally worth it!

ingredients

Combine peaches, onion, peppers, honey, salt, lime rind and juice in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 5 minutes, stirring occasionally.

simmering

Stir in mint and stir for 1 minute.

NOTE: Not a huge mint fan so I used half the amount.

Remove jares from canner and ladle salsa into jars within 1/2 ” of rim (head space). Process 10 minutes for half-pint or pint jars.

NOTE: I process the jars in the dishwasher. I try to time the end of the dishwasher cycle to the salsa being ready.

 

Grilled Swordfish with Husk Cherry Salsa #SundaySupper

done

It’s been a long time, but know that I feel the urge to blog again, I’ve rejoined the fab people over at Sunday Supper. For those of you that don’t know, it’s a great bunch of food folk who post recipes from a specific theme each Sunday. There’s information at the bottom of this post on how to join. I’m going to do my best to keep up! This week’s #SundaySupper Tastemaker event is being hosted by Candace from Authentically Candace. Thanks for the hosting!

A friend of mine with a garden that is fair size bigger than ours and with some ingredients that are ‘experimental’ for my limited gardening knowledge, lets me come over and explore. While she and I were walking around her garden one day, I came across these Husk Cherries. They’re also called Choke Cherries or ground cherries.

husk-cherry

As you can see, they’re covered in paper, much the way a tomatillo is. They’re about the size and color of  a Sun Gold tomato, maybe a little smaller in size. Inside, they’re structurally akin to a tomato.

picked

peeledThey’re sweet. They’re tart. They’re like candy. They’re fabulous. Definitely going in my garden this year.

But now that I have them, what am I going to do – aside from admiring them!

They’re a pain to peel because they’re so small. They’re sticky.

But once peeled and rinsed, you just want to do something fabulous with them. I searched and searched until I came across a recipe from Michael Simon, who I am liking more and more every day.

 

FOR THE HUSK CHERRY SALSA

  • 1 pound ground cherries (husked, washed, and sliced in half, about 2 cups)
  • 1/4 cup thinly shaved red onion
  • 1 tablespoon minced jalapeno
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons roughly chopped cilantro
  • kosher salt and freshly ground black pepper

Combine all ingredients and season with salt and pepper. For better flavor, let sit for 1 hour before serving.

made

FOR THE SWORDFISH:

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates.

Add the Husk Cherry Salsa to the top of each Swordfish steak and you’re done!

Take a moment to visit the other great Easy Dinner Recipes for Two!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Candied Red Pepper

So, as I am going through email after email and recipe after recipe, trying to sift through everything I’ve missed with my computer debacle I came across a recipe for Churasco Steak with Candied Red Pepper Chimichurri.

Now this is a dish right up my fella’s alley. What could possibly be better than a man, a steak and a grill? Especially when HE mans the grill!  Well, vino, definitely copious amounts of vino.  Add to that combination, this recipe for Candied Red Pepper Chimichurri, grilled potato planks and a big tomato and arugula salad, and you have the makings of a lovely evening. You can find the compete recipe HERE.

When I saw the full recipe on Kitchen Daily, there was no recipe for the candied red peppers, nor did anyone from Kitchen Daily answer my email or my request on Facebook (can you say disappointing?). I turned to my From the Bookshelf buddies on Facebook and Angie from Angie’s Big Love of Food found this recipe for me! I am forever in her debt!

After a little research, and it turns out, this entire recipe, steak and all, is included in Lorena Garcia’s great book New Latin Classics.

I must admit, I was nervous about this recipe while the peppers were cooking. The smell of boiling vinegar and sugar, the spices didn’t seem too appetizing, and this was confirmed by a wrinkled nose and the question, “What smells funny?’ 

  • 1 cup sugar
  • 1 cup distilled white vinegar
  • 2 large red bell pepper, halved, seeded, and sliced lengthwise into 1/4-inch-wide strips
  • 1 garlic clove, smashed
  • 1 cinnamon stick
  • 1 star anise

Cutting peppers

Dissolve the sugar in the vinegar in a medium pot over medium heat, stirring occasionally.

Everything into the pot

Add the bell peppers, garlic, cinnamon stick, and star anise and reduce the heat to low. Cook until the bell pepper strips are glazed, candied, and somewhat transparent, about 45 minutes.

Turn off the heat and set aside to cool.

Transfer the bell peppers and liquid to an airtight container and refrigerate for up to a month.

Makes 1/2 cup.