Palisade is a little farm community located on the Western Slope of Colorado. It is part of the Grand Junction Metro area with a tiny population of only about 2600 people. It is nestled between the Grand Mesa National Forest and the Colorado River that emerges from the DeBeque Canyon and is surrounded by mountains and beautiful views. Palisade has a very temperate climate that is perfect for agriculture. It has an average of 182-day growing season and 78% sunshine rate. It gets about 14″ of snow per year and about 10″ of precipitation. This is just perfect for peaches. August is the prime peach season in Palisade, as they are all fully ripened and ready to eat and to cook with. These growing conditions are perfect for agriculture in general, but especially perfect for both peaches and grapes. Palisade is known as the the peach and wine capital of Colorado. So aside from growing some of the best peaches I have ever eaten, Palisade also grows most of the grapes for all the Colorado wines. Needless to say, I am very grateful for the fruits of all kinds from the Palisade region of Colorado.
I split a case of peaches with a friend of mine. They are so sweet and juicy. They are just perfect, whether you eat them as is or cook or bake your favorite peach recipes with them. So far, I have made some spicy, zesty peach salsa and a delicious, moist peach cake with mine. And I still have a lot of peaches left. I will be coming up with some other delectable dishes very soon. I may even just slice the peaches I have left and freeze them so I can use them later.
Making my peach salsa. Making peach salsa is the same as making pico de gallo, only I add a lot of sweet peaches as well.. This gives you a bold, spicy sweet salsa that is perfect with pork or chicken, or served on top of baked brie or alongside goat cheese with crackers. Yesterday, I made an appetizer tray for a small get together with goat cheese, salami, crackers and my peach salsa. The sweet and spicy combination of the peach salsa was just perfect for the creaminess of the goat cheese and the saltiness of the salami.
I love hot & spicy foods. I don’t care for foods that are just pure fire, where you loose the taste of the ingredients, but I do love a good heat that wakes up the taste buds and makes them come to life. I used both hatch green chilies and jalapenos for my salsa. I roasted them all on an open flame until they turned completely black on the outside, then I let them sweat in a plastic bag for about 30 minutes before rubbing all the black charred bits away. Then I diced them and added them to my salsa. These delightful grape tomatoes were from my friend’s garden. You can eat them like candy (they are certainly a lot healthier for you than candy).
Mixing it all together.
I just made a small batch of peach salsa this time around. My husband does not eat much fruit at all, so it is left to me to eat or to give away. I can only eat so much. I still used 9 peaches though.
Jeanne’s Spicy Peach Salsa
9 ripe peaches, skinned and diced small
1 bunch green onions, sliced thin
1 red onion, diced small
1/2 cup tomatoes, diced small – any kind of tomatoes are fine
3 hatch green chilies, roasted and peeled, diced small – or to taste
4 jalapenos, roasted and peeled, diced fine – or to taste
1 1/2 tsp cinnamon
1 1/2 tsp cumin
salt & pepper to taste
1 tsp cayenne pepper or to taste
1 1/2 heaping TBSP garlic
2-3 TBSP cilantro, chopped fine
2-3 TBSP olive oil
Mix everything together and chill before serving. It goes great with chicken and pork as well as baked brie or goat cheese. I also put a little on top of my chicken kebabs that I marinated in Edith’s Best Triple A Sauce. It was a perfect compliment to the sauce. Sauce It Up with Edith’s Best