Ingredients:
28 oz. can of whole tomatoes
4 large Anaheim peppers
6 peaches, firm
1 medium white onion, chopped
1 bunch of cilantro
4 garlic cloves
1 tbsp paprika
1 tbsp chile powder
1 tsp salt
juice from 1 ½ limes
Directions:
Wash chiles and place them on a grill. Grill for 5 minutes on each side. Put chiles in a bowl and cover them to steam for 10-15 minutes. Remove skins, stems and seeds from the chiles and set aside.
Wash and dry the peaches. Halve them and remove the seeds. Brush peaches with a small bit of oil to help prevent sticking. Place the peaches on a grill and grill for 5 minutes on each side. Remove from heat and set aside.
Add all the ingredients except 2 peaches to the blender. Blend until the ingredients are combined, but still chunky. Pour into a serving bowl.
Chop the remaining two peaches and add to salsa, mixing to combine. Add salt, spices and lime juice to taste. Refrigerate salsa for 1 hour before serving.
