Bobbie's Peach Salsa

10 minutes

Makes 4 servings

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Once upon a time...

Bobbie’s Boat Sauce founder Robin Rosenberg owned one of Portland’s best little cafes (shout to Crowsenberg’s Half & Half!). She’s spent most of the last 20 years working in design, but she still loves getting down in the kitchen. Knowing we were coming into peak peach season, she hooked us up with this bangin’ summer salsa recipe, proving (once again) that Boat Sauce is truly good in anything.

What You'll Need

Ingredients

For the shopping list

2 large peaches, pits removed and coarsely chopped (about 1 lb peaches)
1 cup heirloom cherry tomatoes, quartered or halved (or 1 cup tomato, seeded and diced)
1/3 cup finely minced onion
1 jalapeno, seeded and finely chopped (or more to taste)
Handful of fresh cilantro, basil (Thai, holy, or sweet) or a combination

From our shop

3 tablespoons + more to taste of Boat Sauce - Classic
$9.00– Portland - Oregon

To taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

Out of stock

To taste, ground Aranya Peppercorns
$12.00– Oakland - California

Out of stock

To taste Oregon Blackberry Honey
$10.00– Philomath - Oregon

(optional)

Equipment

From the kitchen

1 Chef's Knife
1 Cutting Board
Measuring Cups
Measuring Spoons

What you'll have to do

Step 1

Combine ingredients and adjust seasonings to taste.

Variations

Add diced sweet bell peppers, grilled corn on the cob, different chile peppers, or substitute other stone fruits (plums, nectarines) for some or all of the peaches.