Last weekends food swap was full of exciting treats. It is always so much fun to see what people bring. How about pickled elderflower capers, carrot bread, squash and Parmesan muffins or blackberry marmalade. That’s a few of the things you were able to trade and bring home. Food swaps are not only a place for swapping food, it’s also a place where to collect inspiration and ideas. The perfect spot for any foodie!
For this swap I brought a new favourite in our house, Hot Nectarine and Tomato Salsa. It’s divine together with tacos, burrito or any Mexican inspired dish. It is sweet, tangy, hot and slightly smokey. I also brought some jars of pickled tomatoes and chili peppers but I will to get back on those another day. Today I will share my favourite recipe for salsa, together with some pictures from the weekends food swap. If you are interested in joining us for future events, check out our Facebook page which we update continuously.
Hot Nectarine and Tomato Salsa
- 3 tomatoes
- 700 g nectarine
- 1 red onion
- 3 cloves of garlic
- 1/2 habanero chili / 1-2 red chili peppers
- 2 tsp cumin
- 1/2 – 1 tsp smoked paprika powder
- 1/2 tbsp salt
- 1 dl / 1/2 cup sugar
- 1 dl / 1/2 cup white wine vinegar
- a few big fistfuls of chopped fresh cilantro
Method:
- Divide and core the tomatoes. Dice the tomatoes, nectarines and onion. Chop the garlic and chili in fine pieces.
- Combine vinegar, sugar, salt and spices in a large saucepan. Turn heat on low to dissolve sugar.
- Add the chopped vegetables to the saucepan and bring to a boil. Let it simmer for about 15 minutes until it thickens a bit and the nectarines are mushy. If you like your salsa more finely divided then use a potato masher for best result.
- Stir in the chopped cilantro and then fill the clean jars with the warm salsa and seal.
- Process the jars in a water bath for 10 minutes. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimetres. Process for 10 minutes if you use small to medium jars or 15 minutes if you use larger jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the salsa will stay fine for up to a year.
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