3 yellow peaches, sliced and pitted
2 roma tomatoes, cut into halves
1 white onion, cut into quarters
3 árbol chilis, seeded and chopped
1 fresh jalapeño, seeded and chopped
3 garlic cloves
Salt to taste
Add peaches, tomatoes, onion, árbol chilis, jalapeño, and garlic into a large pot.
Roast on medium high heat until fragrant, about 3-5 minutes.
Add just enough water to almost cover the ingredients.
Bring water to a boil then reduce to low, simmer for 20 minutes.
Blend boiled ingredients until a chunky consistency, adding cooking water if needed.
Season to taste with salt.
Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.
Keywords: peach salsa