The peach season continues with this vibrant recipe for Roasted Tomatillo Peach Salsa. Tomatillo salsa, often called salsa verde, features roasted or cooked tomatillos that bring a bright, tangy base to the mixture.
Although I grew up in Texas where tomatillos were common, I didn’t realize how good they are raw until recently. This year our CSA supplied a bounty of lovely green tomatillos, which begged to be made into salsa—or simply eaten fresh.
This salsa is easily the best I’ve made. The blend of roasted and fresh ingredients creates a balance of deep, smoky notes and bright, crisp flavors. The contrast of smooth, blended components with diced chunks makes it ideal both as a dip and as a relish for meats or fish.
We prepared the salsa during a weekend trip to the Delaware Water Gap, a beautiful area just over an hour west of New York City. We spent time by the river, jumped from mossy rocks into cool deep pools, and later hiked up the mountain to enjoy the views. The outdoors inspired a fresh, simple meal—and this salsa paired perfectly.
The trip also included a meaningful moment for my son Benjamin, who shared his intention to embrace his faith. It was a proud moment for our family.
Roasted Tomatillo Peach Salsa with Pan-Fried Halibut
Ingredients for the Roasted Tomatillo Peach Salsa
- 6–8 medium tomatillos
- 2 large tomatoes (or a mix of regular and cherry tomatoes)
- 2 large, firm peaches, peeled
- 2 jalapeño peppers
- 3 cloves garlic
- 1 medium red onion (or two small)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh-squeezed lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon Tabasco sauce or cayenne, to taste
Instructions for the Roasted Tomatillo Peach Salsa
- Preheat your broiler. On a baking sheet, arrange half of the produce: 4 tomatillos halved; 1 tomato halved (or a handful of cherry tomatoes); 1 peach cut into eighths; 2 garlic cloves; half a red onion; and 1 jalapeño, halved.
- Broil until the pieces are browned and slightly charred, about 10 minutes per side.
- Let the roasted ingredients cool briefly, then place them in a food processor with lime juice, chopped cilantro, parsley, salt, and Tabasco or cayenne. Pulse until mostly smooth but still a bit textured.
- Dice the remaining tomatillos, tomato, and peach. Add these fresh, diced ingredients to the processed salsa along with one clove of minced garlic, the diced half red onion, and one seeded and minced fresh jalapeño.
- Chill the salsa, garnish with more cilantro, and serve.
Adjust the heat level by leaving in jalapeño seeds and veins or by increasing the Tabasco or cayenne.
The sweet and tangy flavors of this salsa pair beautifully with fish. We served it over simply prepared halibut. Below is a quick method for pan-frying halibut.
Pan-Fried Halibut
Ingredients for the Pan-Fried Halibut
- 4 halibut fillets or other firm white fish (about 8 ounces each)
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons butter or ghee (or additional olive oil)
Instructions for the Pan-Fried Halibut
- Heat a large sauté pan with the olive oil. Season the fillets with salt and pepper and sauté until golden and cooked through, about 5–7 minutes per side depending on thickness. Transfer to a platter and tent with foil to keep warm.
- Lower the heat, add the butter, ghee, or olive oil to the pan and let it melt and bubble gently. Stir in the lemon juice and zest, remove from heat, and pour the sauce over the fillets.
Serves 4
Top the halibut with the chilled Roasted Tomatillo Peach Salsa. The result is fresh, colorful, and full of flavor.
This salsa is also excellent on grilled beef as a vibrant relish. Enjoy!
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