August 14, 2013
Let’s be honest, you can’t really go wrong with chips and salsa. Almost everyone loves the combo, and it’s almost always found at get togethers. I think salsa is great for a tailgate. It’s simple to make. It keeps in the refrigerator for a day or two, so you can make it a day in advance. It tastes just find at room temp. Everyone loves the stuff, and there’s always the opportunity to put your own spin on it. Peaches are in season here in Colorado…I may have mentioned this a gazillion times. Well now you are hearing about it a gazillion and one times. I’m not ashamed. I’m obsessed with them. Seriously, I can’t get enough of the fruit. Besides beer and the beauty that is the Front Range of the Rockies, the peaches from the Western slope are the best thing to come out of Colorado (in my opinion). Don’t worry, next week I will have a ton of recipes that involve peaches in some way, shape or form. Peach ice cream anyone? Yup, that’s what I thought. So, to get to the point of this whole ramble, I decided to make a peach salsa (or pico de gallo — whatever the heck you want to call it). This salsa is delicious…so delicious in fact that we worked dinner around the salsa in the form of Huevos Rancheros. You can’t really go wrong there. We paired this bowl of goodness with a delicious IPA that you surely don’t want to miss out on.
I don’t really have much in the way of “Fun Facts” today, unless you want to hear me continue to ramble about the deliciousness that is the Colorado peach…and how it totally gets the shaft compared to the Georgia peach…when in reality, it is so much better than the Georgia peach, but ANYWAY. I’m not trying to completely knock the Georgia peach. I do love them in their own special way =)…just not as much. Sorry if this offends anyone =/.This recipe is pretty straight forward. The only tidbit of information I would like to pass along is to make sure that your fruit is ripe, but not too ripe. You don’t want them to be so under ripe that you can’t physically eat them, but you don’t want them to be mush either. For salsa, I like to buy the fruit just on the verge of ripening. They hold their shape a little bit better and just make for a much better salsa…this includes the tomatoes =).
Let’s talk beer. I know I’ve been kind of obsessed with IPAs lately. I go through spurts you know. I can’t help it that the majority of the food I’ve been cooking involves some spiciness. IPAs are also a great summer brew, so don’t judge me. I’m sure as we move along into the Fall months, I will transition over to the greatness that are stouts, porters, and your heavier brews in general. So we tried Deschutes Brewery’s Fresh Squeezed IPA for the first time last night. I was nervous, but more excited than anything else. This brew is probably one of the most interesting I’ve had all summer. It’s brewed with the citra hop. You don’t get many beers out there that are brewed with this little guy, although it’s starting to become more and more popular. It’s super citrusy (if you couldn’t tell), and although this beer was on the citrusy side, it was also on the malty side…as well as having that hop factor you crave with an IPA. It was a very complex brew, so complex in fact that we are determined to buy a couple more bottles this weekend. It pairs very, very well with this salsa. The citrusy-ness of the brew meshes well with the fruity flavors and aromas that accompany this salsa. The two of them are the perfect pair. This is also another great “beginner” IPA. If you are still trying to get used to those hoppy notes, then try this beer on for size. It will help you ease your way in to the “in crowd” that is now the “IPA crowd.” =)
Happy Hump Day Everyone!
Fresh Peach and Avocado Salsa – Tailgating Recipes Version 4
4 roma tomatoes, seeds removed and diced
1 jalapeño pepper, seeds and stem removed, minced
2 serrano peppers, seeds and stem removed, minced
4 peaches, firm but ripe, peeled and diced
1 cup strawberries, diced
1/4 cup cilantro, chopped
1 avocado, diced
2 tablespoons honey
2 tablespoons lime juice
- In a large bowl, combine the tomatoes, peppers, peaches, strawberries, cilantro and avocado. Gently fold the ingredients together.
- In a small bowl, whisk the honey, lime juice, and a dash of salt and pepper together until smooth. Pour the dressing over the salsa and toss to combine. Serve cold or at room temperature with tortilla chips or on top of crostinis.
- This salsa can be made ahead of time without adding the avocado until a couple of hours before you serve it. Enjoy!
- Hardware: * Sharp Knife * Cutting Board * Large Bowl * Small Bowl * Heavy Wooden Spoon * Measuring Cups * Measuring Spoons * Whisk *