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fruit mexican recipe snack

808 – Fatt Matt’s Peach Fuzz Salsa

Fatt Matt’s Peach Fuzz Salsa

1 Poblano pepper, minced
1 red bell peppers, minced
1/2 yellow pepper, minced
1/2 orange pepper, minced
2 jalapenos, minced
10 green onions minced
1 med purple/red onion diced
1 handful of cilantro, chopped
2 C jicama, minced (optional or can substitute a granny smith apple)
1 heaping Tbs minced garlic
1 dry pint grape tomatoes, quartered
1 15 oz can of diced peaches in heavy syrup pureed
1 12 oz can petite diced tomatoes
1 can of drained and washed black beans
1 T cumin
3/4 C cider vinegar
1 tsp allspice
1/4 C Franks hot sauce
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup honey
2 Tbsp Chili Powder
1/4 tsp Deadly Dudley (or Cayenne Powder)
2 Tbsp Lime Juice

Mix all ingredients, refrigerate for at least 2 hours, stir often and lightly drain off liquid and serve.

Aunt C’s Salsa

3 cans Hunts diced tomatoes
2 jalapeno peppers
1 med onion cut up in several pieces
2 fresh garlic cloves
5 springs of cilantro with stems
1 tsp olive oil
1/2 tsp cumin
1 tbsp of lime juice

Salt to taste (some canned tomatoes generally have lots of salt but others do not)
Cilantro leaves from ~ 8 – 10 sprigs to garnish.

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Add water for desired consistency if too thick.
3. Allow the flavors to blend for an hour.
4. Garnish with cilantro.

Matt Lusk

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