Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
It's peach season here in Colorado, and this week's fire-roasted peach and corn salsa recipe makes the most of the harvest. "This is a great salsa for pairing with roasted pork, barbecue chicken and even a portobello mushroom," says Barb. The peaches, which are for sale at Marczyk's, drop from the trees at Ela Family Farms, just outside Hotchkiss. "Every year at the market, we do a mini peach festival with peach pie, pulled pork with peaches, peach salsa and a whole lot more using peaches from Ela Farms, just because they're so fabulous."
Barb recommends pairing this recipe with a bottle of Côtes du Rhône Blanc Etienne-Rodier. "It has a crisp finish with plenty of round, fruit flavors, and enough body to stand up to the smoky, spicy flavors of the salsa," she says.
Fire-roasted peach and corn salsa
10 fresh Colorado peaches 2 jalapeño peppers 1 red onion, halved 2 cobs of fresh corn 4 cloves garlic, peeled and sliced 2 tablespoons apple cider vinegar Juice of 1 lemon Salt and pepper Olive oil
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1. Remove the pits from the peaches by slicing each peach in half and twisting the halves. 2. Dress peaches with salt and pepper and drizzle with good olive oil. 3. Grill peaches cut-side down, turning once, until softened and nicely charred, about 15 minutes. 4. Meanwhile, husk the corn and grill with whole jalapeños and onion until charred. Transfer to a plate. 5. Coarse chop the peaches in a food processor, being careful not to over-process. 6. Shave the corn off the cob with a sharp knife. 7. Cut off the stem from the jalapeños, remove the seeds and dice. 8. Julienne the charred onion. 9. Combine peaches, corn, jalapeño and onion in a large mixing bowl. Add remaining ingredients, and mix gently and thoroughly by hand. 10. Add salt and pepper to taste.