INGREDIENTS
3 cans stewed tomatoes
1 can of peaches, drained
1 tsp salt
1 tsp minced garlic
1 tsp cumin
3/4 bunch cilantro
jalapeños to taste (fresh or jarred)
STEPS:
Remove the cilantro leaves from the stems. Wash and dry.
Throw everything into a blender and blend till combined.
Enjoy
Note: I find the best chips for this is Tostitos Thin and Crispy Chips. Not a paid endorsement, just my opinion.
This salsa is near and dear to my heart. My family came across this after my father passed when I was 24. Someone had made a meal of enchiladas (recipe coming later) and a jar of this salsa for us and man, we still talk about how great this junk is.
Back in the day, I would just eat this all day. No meals, just a big bag of chips and a bowl of salsa. Those were the days.
What I love about this is you know exactly what is in this recipe. The peaches add the sweetness and it offsets the heat of the jalapeños. It’s really a great combination.
So, make this salsa and eat a chip in honor of my dad. He never got to have it but I’m sure he would have a loved it.
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