My appreciation for Tex-Mex cuisine changed forever – and for the better! – when I came across this simple, yet monumental newstalgizing hack for Salsa Cruda. I’ll never make my salsa any other way again…
Oh, how I grinned, and shook my head out loud when I read the source post! Why had I not thought of this, or something like it? It’s a natural. Though the secret ingredient that raises classic Salsa Cruda to newstalgic heights is not native nor even common to the US southwest…
It just takes one…
The secret is one simple ingredient millions of kids in my generation grew up with and still cherish – in a nostalgic way. I refer to a can of peaches in syrup, still available at any supermarket.
And all you have to do is dice one or two of the classic preserved peach halves and fold them into your favourite Salsa Cruda or Pico De Gallo recipe!
Setting an example
I could end the story here and you’d have everything you need to know to get started revolutionizing your salsa. But it would be a really short post…
But I’d like to share the recipe that got me going on this tangent, with special reference to the tips and hacks it spawned. I guarantee you’ve never seen anything more simple. Or more amazing for all its simplicity!
The Delish recipe I’m riffing on here is billed as a copycat of a Trader Joe’s favourite that features a dash of Adobo sauce for a smoky undertone that literally adds a new dimension to the usual Salsa Cruda flavour profile.
The instructions are almost laughably simple:
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- Step 1
In a large bowl, toss peaches, tomatoes, onion, jalapeño, garlic, and cilantro until combined. Add lime juice and Adobo sauce and toss again to combine; season with salt. - Step 2
Make Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container and refrigerate.
- Step 1
Tips and hacks…
Given that starting point, it’s also fair to say you can just add peaches to your favourite jarred salsa, if you need to make the whole process even faster and easier. But any Salsa Cruda fan knows that’s not going to be anything like as good as a fresh-made salsa!
The quantity of peaches you add will depend on how the peach flavour melds with your own salsa recipe. Start with a tablespoon or so and increase from there as needed.
Don’t add any of the peach syrup – unless you want to give your salsa a swavoury character, or just balance-off a little of the hot pepper tang.
DO let the salsa rest covered in the fridge for at last an hour before serving to let the peaches and other ingredients get to know one another. This makes a real, welcome difference in the end product!
My take
Whatever salsa you start with, diced peaches, in the right quantity, will make it something elegant, elevated and truly special.!
~ Maggie J.