tomatillo peach salsa

Tomatillos have always intrigued me.  I say always, but really it has only been for the past 3 years, when I found out they existed.  Maybe I remember hearing of tomatillo salsa, but I didn’t realize these are what it was made from.  What an odd little fruit-vegetable-thing.  The skin on these baffle me.  I guess it’s like how an onion has skin, or a nut has a shell, but for some reason I just can’t get over their tissue-paper skin.

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While at the market this weekend, after purchasing 20lbs of peaches, I saw a small basket of tomatillos and new immediately they had to be mine.  Tomatillo peach salsa was all I could think about. 

Have I ever had that combination before?  No.  How many times have I even made salsa?  Maybe 5.  Have I ever made tomatillo salsa?  Nope. 

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At the same stand where I got the tomatillos, I also picked up a small red onion and a medium-spiced pepper.  What else should be included?

garlic…salt…a little sugar…lime juice…

All things I had at home.

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When you use peaches in salsa, make sure they’re slightly firm with just a little give.  You don’t want them too soft, of you will end up with a bowl of peach juice, mixed with pepper + onion.

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The lineup.

garlic + pepper + onion + peaches + tomatillos

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You may be thinking fruit salsa isn’t your style.  Honestly, I had no idea how it would turn out.  Was it going to be too sweet?  Would the red onion be too strong?  Did I use too much garlic?  Would debuting it to a party with 12 friends be a horrible idea? 

I added + tasted + added + tasted.  Then it sat in the fridge for an hour, to help the flavors intensify.

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I braced myself upon the first scoop.

No overpowering onion.  Not overly sweet.  A nice tang, with a burst of juiciness and a small kick of heat.

Just what I was going for.

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Tomatillo Peach Salsa

  • 2c tomatillos, finely chopped
  • 2c peaches, finely chopped
  • 2/3c red onion, finely chopped
  • 1T garlic, minced
  • 1/2t salt
  • 1T lime juice
  • 1/2T lemon juice
  • 1/4t pure cane sugar*
  • 1 hot pepper, seeded + minced [opt]
  • pinch of cayenne pepper [opt]
  1. Chop tomatillos + peaches and toss with lime + lemon juice.
  2. Chop onion, garlic, + pepper, and combine with tomatillo mixture.
  3. Add salt + sugar + cayenne [if using] to the mixture, giving a light mash [just a few times] with a fork, to bring out the juices.
  4. Let sit covered in the fridge for 30min-2hrs, then taste with a tortilla chip and add more salt/sugar/cayenne if needed.
  5. Keep covered + refrigerated for 2-3 days.

*If you’re curious how many peaches/tomatillos/garlic you’ll need: ~7 tomatillos, 2 1/2 med peaches, 2 cloves garlic

*You want to use ripe peaches, but not squishy.

*The sugar is a personal preference.  You may not need any, but you may need a bit more than 1/4t.  Make the salsa and let it sit, refrigerated for an hour.  Then taste + if it’s too sour or salty, add 1/4t of sugar at a time.  If your peaches are really sweet, you can probably skip it.

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It’s like a bite of summer on a chip!

Or was it 28 bites of summer on 28 chips? heh…

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And now to tackle the other 31 peaches sitting in a box in the kitchen!

But wait. 

The zucchini is calling my name first!

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Recipe page updated!