Roasted Peach Pico Salsa

Roasted Peach Pico Salsa

By Mueller Market Chef Julia Whitehorn

Ingredients:

• 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

• pepper

• To serve: Sourdough Project crackers or tortilla chips from Mesocano Foods

Directions

• Cut and core peaches in quarters and set aside

• Drizzle olive oil on a pan over low heat

• Transfer peaches to pan and let cook about 2-3 minutes each side

• Turn off heat and let cool on separate cutting board

• Once the peaches are cool to touch, transfer to cutting board for a rough chop

• Dice all remaining ingredients and toss together

• Optional: (let mixture sit in marinade around 5-10 minutes to soak up juices – if you can wait!)

• Enjoy with the chips or crackers of your choice