Market Recipe: Roasted Peach Pico Salsa

Market Recipe: Roasted Peach Pico Salsa
Recipe & photos by Mueller market chef Julia Whitehorn

6-8 large fresh peaches (Engel or Lightsey Farms)
3-4 roma tomatoes + bell pepper (Vermillion Farms)
1 bunch cilantro leaves (Simple Promise Farms)
red onion bulb (Emadi Acres Farm)
shishito peppers (Bernhardt’s Farm)
olive oil
juice of 1 lime
kosher salt
To serve: Sourdough Project crackers or tortilla chips from Mesocano Foods

1. Cut and core peaches in quarters and set aside
2. Drizzle olive oil on a pan over low heat
3. Transfer peaches to pan and let cook about 2-3 minutes each side
4. Turn off heat and let cool on separate cutting board
5. Once the peaches are cool to touch, transfer to cutting board for a rough chop
6. Dice all remaining ingredients and toss together
7. Optional: (let mixture sit in marinade around 5-10 minutes to soak up juices – if you can wait!!)
8. Enjoy with the chips or crackers of your choice!

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