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143 reactions · 49 shares | Taking Your Tacos to Another Level | Elevate your taco night with our latest Tree to Table recipe, a peach salsa taco, featuring our host, Sarah of Friendly City Foodie! Our fresh peaches... | By Shenandoah Valley Orchards | welcome to Tree to Table I am your host Sarah Golibart Gorman today we're in BMC Bakes Harrisburg's gluten-free bakery and we're making a peach salsa now peach salsa often gets a bad rap because frankly it's often too sweet but this recipe has zero added sugar the sweetness is gonna come right from our yellow peaches from shenandoah Valley orchards these yellow peaches are great for fresh eating canning baking and they're gonna really shine in a salsa all of our ingredients are gonna get nicely charred before we chop them all up and add them to our bowl let's prep our baking sheets for broiling so each baking sheet is getting a layer of parchment paper and then we're going to have everything and lay it out on the baking sheet starting with our peaches so early in the season we're still working with cling peaches so I'm gonna cut around the pit I'm gonna lay these onto my baking sheet with the skin side up and for the bits that are around the pit that's okay if they're irregular shapes and sizes next we're gonna have our tomatoes I really wanna emphasize the benefits of sourcing your tomatoes from the farmer's market these are vine ripened meaning that the flavor is going to be just so much more intense these are gonna be juicy and delicious and so I encourage you for this recipe to find some tomatoes at your local farmer's market we're gonna cut out the core first before we have these big boys okay we're gonna cut them in half and similar to the peach just lay those down cut side down on our baking sheet next we have tomatillos even though this looks like a tomato it's very different It actually has a really tart citrusy flavor and it's really gonna pair well with our peaches these are very typical in Mexican cooking so we're gonna cut out the pit as well we're gonna have this and add it to the baking sheet again cut side down our tomatillos have a husk so make sure to remove the husk before continuing your preparations I like to use a serrated knife when working with softer fruits and vegetables like tomatoes and tomatillos 'cause the serrated edge just cuts a little bit better we're gonna use white onions in this recipe which are different from yellow onions because they're much milder and more sweet and they're more typical in Mexican cooking so for these just cut off the bottom roots and the top and then we're gonna have just like the other items so the onions are gonna take a little bit longer to cook than our tomatoes and peaches so we're gonna put those on a separate baking sheet all right next is our jalapeno If you are afraid of spice do not fear I'm gonna show you a way to cut a jalapeno to avoid any of that spiciness and if you are a heat lover then ignore what I'm saying and include the whole dang thing so in the middle of the pepper is the pith and the seeds I'll show you what that looks like so the pith and the seeds is what contains capsaicin which is the spicy element in peppers so if you want to avoid the spiciness just simply cut around the pepper like this leaving the pith still attached to the stem and what you get are these strips of jalapeno that still have a little bit of kick but not the intense spiciness that they would otherwise so once you have these slices you're gonna lay those cut side down on the same baking sheet as the onions 'cause those are gonna take a little bit longer to cook as well we also have a head of garlic we're gonna use the whole head of garlic so we're gonna have this as well and this time we're going to put these cut side up 'cause I want the garlic bits to get nice and charred our next ingredient are nopales these are a Mexican cactus that are eaten juiced fresh sauteed grilled however you might think and these are gonna really work well in our salsa but they have a specific way that they need to be prepared so they are a cactus so they have spines on them so what I'm gonna do is I'm gonna use this vegetable peeler just to kind of brush along the exterior of the cactus to remove those dark spots that you see that contain the spines I'm gonna use a vegetable peeler just to run along each side of the cactus to remove those dark spots that contain the spines of the cactus Make sure that you don't completely peel it 'cause the skin is really delicious so you wanna do a pass on each side of the cactus ( music) and then you're gonna use your knife to remove the bottom of the cactus about a half inch and then along the outside you're gonna remove about a quarter inch there are some really stubborn spines that hang out on the edges of these cacti and so by cutting this you're just removing those Beautiful okay okay now this is ready for our baking sheet this is gonna go on the same sheet as the onions garlic and jalapenos so we're gonna broil everything on high for about 10 minutes and we're gonna rotate the pans halfway through to make sure everything gets nice and even and charred when you're broiling you wanna make sure that you move your oven rack to the topmost area of your oven so everything's sitting right below the heating element this process also works great on your grill but instead of everything being cut side down you would go cut side up so everything gets nicely charred ( music) so next we're gonna juice our lime so before I juice a lime I like to roll it out on the countertop one because you get a hand massage but two because you're breaking up all of those little juicy cells inside the lime it's gonna make it so much easier to juice so once you've given it a good roll and you notice that it feels considerably softer you're gonna cut it in half and then juice it so I have this kind of hand juicer but some folks have the kind that you squeeze whatever works best for you and your kitchen is what I recommend as you're juicing the lime you'll notice that the pulp is hanging out on the top of the juicer I like to reincorporate this with the juice because we are wasting nothing here we're using every bit in our salsa now that all our ingredients are nicely charred we're gonna chop everything up and mix it into our salsa so this process is super juicy as you're chopping everything up you don't need to be making any sort of uniform cuts things can be pretty rough just as long as they're in nice bite-sized pieces and you can customize it for however chunky you like your salsa I like to use the dull side of my knife to scoop everything in to the salsa bowl to capture all those juices I don't wanna use the sharp side of my knife 'cause that's gonna scrape some of the wood off the cutting board I don't want any wood in my salsa so what we're basically making is a version of salsa macheteada which basically means salsa that's been chopped with a machete this is not a machete it's just a normal kitchen knife But traditional salsa macheteada is made by using two machetes as just chopping everything up I wish I had that skill but unfortunately I don't when you're cutting the nopales you can put them on top of each other and kind of cut them up at the same time and again we're going for some chaotic cuts here Because again this salsa does not require uniform cuts as long as everything is bite-sized then you're good to go so since everything is nice and charred in this salsa it's really gonna give it a great smoky flavor so it's going to taste like it came off the grill even though it was just in my oven so with this recipe you do not need to peel your peaches I encourage you to leave the peels on because that charred flavor is really gonna add to our salsa and again I'm scraping with the dull side of my knife into the bowl so I'm not scraping any of the wood off the cutting board but I'm still getting all of those juices into my bowl there the tomatillos are super soft and fragile at this point so you can kind of use your knife It's kind of a little spatula to scoop everything up and then chop away so onions contain a lot of water which is why they require a little extra time in the oven to get that nice char and to soften up Just smell that sweet oniony goodness 'Cause again our white onions have a sweeter flavor than their yellow counterpart which is way more intense ( music) we're gonna give everything a nice stir I'm seeing beautiful reds and greens this is a gorgeous salsa and not only tastes good but it's beautiful once we're nicely stirred we're gonna add in the juice of one lime and two teaspoons of salt we're gonna stir this up and taste it and see if we need to adjust our seasonings at all 'Cause oftentimes recipes will say you know one teaspoon of salt one and a half teaspoons of salt But sometimes it comes down to preference and also the size of the ingredients that you're working with Because no two tomatoes and no two peaches are the same size so sometimes you have more volume and need some more salt for your seasoning let's give it a try Mm-hmm Mm-hmm subtly peachy sweet not spicy Mm that charred smokiness is so good that lime is punching through giving a nice bright kick Mm it's delicious I don't think we need to add a thing our peach salsa is ready for our tacos now that we've made our salsa we're gonna move on to the marinade for our Chipotle peach pulled chicken so our first step is to make a spice paste with cumin seed Mexican oregano cinnamon paprika and a whole head of garlic what makes Mexican oregano different from Mediterranean oregano is that it's part of the verbina family which is similar to lemon verbina if you're familiar with that herb so Mexican oregano is gonna have citrusy notes floral notes while its cousin Mediterranean oregano is sweeter with kind of bitter and peppery notes you can find Mexican oregano at your local latino grocery store so I'm going to peel these garlic cloves and toss them into my blender you can also use a food processor for this or if you're really going for it a mortar and pestle when you're peeling an entire head of garlic it works well just to kind of chop off the top and then you can more easily just peel off all of those outer layers and we're also working with fresh uncured garlic so oftentimes the garlic that you'll see in the grocery store has been cured or left to dry and develop that papery husk so this has not been cured meaning that it is totally fresh like probably out of the field in like a matter of days ago and so it's just gonna have a very fresh garlicky flavor and be a little bit more mild I'm gonna put all my garlic into my blender cup here I'm gonna add a half teaspoon of cinnamon here which is gonna provide a great warmth to contrast our peaches and smoky chipotle we're gonna do two tablespoons of Mexican oregano one tablespoon of whole cumin seed I like to use whole spices whenever I can 'cause the flavor is just so much better and two teaspoons of paprika so paprika's not gonna provide any heat despite its color It's gonna provide a great earthiness to this marinade now that all the spices are in the blender cup we're gonna pulse them until a chunky paste forms and so since we're working with just garlic and spices you're gonna need to kind of pop it off every once in a while and give it a good shake to make sure everything is evenly incorporated Maybe one more pulse awesome so we're gonna fry these spices now as the base for our marinade so why fry spices? so this is a process that's very typical in Indian cooking and what it does is that it really deepens the flavor and unlocks all of the fat soluble flavor compounds in all of these spices so when we put in our olive oil and we use that to fry the spices all of those flavor compounds are gonna be imparted into the olive oil which will just spread throughout our dish we're gonna fry this on medium-high heat for about two to three minutes until everything is really fragrant and getting brown and the scent here y'all is super fruity which you'd never think having garlic and all these spices in there but it's really quite delicious smelling let's fry these spices up now that our spices are nice and fried I'm gonna deglaze the pan with a cup of water what I mean by deglazing is that during that frying process a lot of spice bits got stuck to the bottom of the pan so when I pour in that cup of water and give it a good stir and scrape on the stove it loosens up all those spice bits and incorporates everything to make sure that nothing is stuck to the bottom of the pan so now that we're all deglazed we're gonna add two peaches I'm gonna dice everything up It does not need to be super uniform and clean because we're gonna use an immersion blender to blend everything up anyways next we're gonna add our chipotle's in adobo these are jalapenos that have been smoked dried and then marinated in a sweet and tangy sauce so these are gonna add a nice smoky flavor to our marinade and also a little bit of heat My dad would use these a ton in soups growing up so the flavor is very dear to me you can often find these in cans like usually a seven ounce can or a 12 ounce can so you wanna use between six and seven ounces in this recipe okay now that I have all my ingredients ready to go we're gonna take this to the stove top and bring it to a boil we're gonna reduce that to a simmer for about 15 minutes until everything is nice and softened we're gonna be stirring that occasionally so everything is nice and softened so now I'm gonna use my immersion blender to blend all the ingredients up together Use the low setting on your immersion blender to avoid too much splashiness you can also put all the ingredients into your blender or food processor if you prefer that method okay everything's all blended up let's simmer this for five more minutes we're gonna add the juice of two limes and two teaspoons of salt to our marinade we're gonna let this cool before marinating our chicken It's now time to marinate our chicken I have a four pound bird here from Home again Farms I want like a four to six pound chicken because it has to be able to fit into my Dutch oven so a four to six pound bird is gonna be just the right amount of size typically in farmers markets chickens are sold whole this recipe is a great way to use the whole chicken while also sourcing your meat locally so there is no graceful way to do this I have to transfer the chicken from the bag that it came in into the bag that I am marinating it in so bear with me y'all this is not pretty and we're gonna be handling the chicken so it's all right we're gonna roll with it so I'm gonna lift the chicken out ever so gently and if I get juices on the countertop I wanna clean them up It's gonna be okay look at this the transfer Can she do it? oh my! Chicken champion right here okay chicken's in the bag nasty bag is in the trash let's wash our hands real quick now we're gonna transfer the marinade into the bag with the chicken and also for this whole process it's really helpful to have a bowl like right here about the size of the chicken so that it's gonna support it and keep it mostly upright as I'm doing this process My marinade is all in the bag with the chicken I'm just going to seal it up and now I have a mess free way to give my chicken a little massage Here we go treating this chicken right the chicken's all covered up I'm gonna put it back into the bowl you're gonna marinate your chicken for at least 30 minutes or at most overnight If you're short on time 30 minutes will do but if you give it the full overnight treatment all those flavors those Chipotle peach spicy yumminess is gonna seep into the chicken and the flavor is gonna be amazing so if you have time try for the overnight marinade to the fridge we go when I'm ready to bake my chicken first I'm gonna preheat the oven to 250 degrees while it's preheating I'm gonna cut up an onion crosswise I don't want the chicken to be just resting on the bottom of the Dutch oven 'cause it could get kinda soggy our chicken's been marinating for about an hour time to go into the Dutch oven so what you're gonna do is open up your bag and then you're gonna plop your chicken in breast side down By having your chicken breast side down in your Dutch oven that allows that white meat to stay juicy so just slide it right in I'm gonna use my spatula to kinda spread the sauce around the chicken and make sure it's kinda centered in there in the Dutch oven Cover it up and bake for about four hours at 250 or until the chicken is falling off the bone so that one we go all right our chicken is done cooking It's time to shred you have some options for shredding the chicken you can shred it right in the Dutch oven or transfer it to a cutting board whatever works best for you when I shred the chicken I'm gonna use my forks to just kind of shred the meat pulling apart I'm gonna pull out the bones as I go shredding in the cast iron is definitely a cleaner process It's less of a mess the cutting board makes it easier to get those nooks and crannies so really it's up to you whatever works best for you and your kitchen now it's time to enjoy the fruits of our labor we have our amazing peach salsa our smokey chipotle peach chicken let's put them together in some tacos our tortillas are from Dona Fer which is a tortilla area here at Harrisburg I really recommend if you have access to this to get some fresh tortillas 'cause it makes all the difference now we're gonna add our shredded chicken to the tortillas next is our peach salsa so a dollop on each taco here showcasing all of those beautiful colors and flavors so now we're gonna add a sprinkle of this queso fresco and a sprinkle of cilantro and finally a squeeze of fresh lime juice Mmm okay our tacos are now ready to enjoy this meal is great for a summer evening on the patio on the deck gathering with family this meal serves a crowd so don't be afraid to have a taco party let's give it a try Mmm Mm-hmm the shenandoah Valley Orchard's Peach is shining through everybody Mm-hmm wow that was so delicious stay tuned to see what we're cooking up next in the kitchen with Shenandoah Valley orchards

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