Once upon a time...
Bobbie’s Boat Sauce founder Robin Rosenberg owned one of Portland’s best little cafes (shout to Crowsenberg’s Half & Half!). She’s spent most of the last 20 years working in design, but she still loves getting down in the kitchen. Knowing we were coming into peak peach season, she hooked us up with this bangin’ summer salsa recipe, proving (once again) that Boat Sauce is truly good in anything.
What You'll Need
Ingredients
- 2 large peaches, pits removed and coarsely chopped (about 1 lb peaches)
- 1 cup heirloom cherry tomatoes, quartered or halved (or 1 cup tomato, seeded and diced)
- 1/3 cup finely minced onion
- 1 jalapeno, seeded and finely chopped (or more to taste)
- Handful of fresh cilantro, basil (Thai, holy, or sweet) or a combination
- 3 tablespoons + more to taste of Bobbie's Boat Sauce Classic
- To taste Italian Fine sea salt
- To taste, ground Diaspora Co. Aranya Peppercorns
- To taste Oregon Blackberry Honey
Equipment
- 1 Chef's Knife
- 1 Cutting Board
- Measuring Cups
- Measuring Spoons
What you'll have to do
Step 1
Combine ingredients and adjust seasonings to taste.
Variations
Add diced sweet bell peppers, grilled corn on the cob, different chile peppers, or substitute other stone fruits (plums, nectarines) for some or all of the peaches.
Tips
Depending on how ripe your fruit is, you may want to add a touch of agave syrup or honey
Recipe and images courtesy of Bobbie's Boat Sauce
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