|Voilet and the Serrano pepper plant|
Now that we had all these Serrano peppers and some juicy fresh peaches on our counter top Greg suggested making a wonderful salsa. If you are unfamiliar with Serrano peppers I have to tell you that although they are small they are surely mighty in their spice and heat. Greg loves to enjoy them fresh and whole. Myself on the other hand, I prefer them roasted and mixed with something sweet, like yellow peaches.
Serrano Peach Salsa
2 peaches, pitted, pealed and diced
2 Serrano peppers
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/2 lime, juiced
Salt and pepper to taste
Turn on oven to broil.
Place the Serrano peppers, washed and whole, on a small foil lined baking sheet. Broil until slightly chard, about 4 minutes, turning at about half way through. Remove the peppers from the oven and allow to cool. When cool enough to handle, deseed the peppers and dice.
In a Small mixing bowl place the roasted Serrano peppers, peaches, red onion, cilantro and lime juice. Combine until well mixed. Season with salt and pepper to taste.
Enjoy alone with tortilla chips or over grilled chicken or fish tacos!
Note: If Serrano peppers are too hot for you, substitute with a roasted jalapeno.