Roasted Peach Salsa served over Polenta

 

Roasted Peach Salsa served over Polenta

6 ripe peaches halved, seeded, then peeled
3 cups mini tomatoes halved
8 mild mini peppers halved and seeded
2-3 jalapeno, halved and seeded
1 onion sliced
2 tablespoons sugar or honey
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

tomatoes from my garden

Roast peaches, tomatoes, peppers, jalapenos, and onions in 350 F oven till soft and charred, about 30 minutes. Remove from oven and set aside till cool. I just piled them all on top of one another onto one cookie sheet. The onion didn't do so well roasting, might be better sautéed. I think next time I won't add them to the roasting mix.

Medium chop all ingredients and add to a stock pot. Add remaining ingredients and refrigerate overnight to meld flavors. Pour into pint jars and store in fridge for one week or freeze. If freezing, leave 1/2 inch head space in jar. I had left over polenta so I served the salsa over the polenta. You may serve the salsa over a protein of your choice or use as a dip with your favorite chip. There are so many choices to utilize roasted peach salsa.