|Peach Salsa, step 1|
I’ve stubbornly refused to become a fan. That might be different if I’d gone to a college where the football game was worth waking up for. And I know it’s possible to become a late-life convert. But there are only so many brain cells in a life. Why squander them on false enthusiasm?
There is one part of the football ritual I can get behind and that’s the tailgating. The guys man the grill, cooking manly meats. Bratwurst. Burgers. Steaks. Neighbors share, creating their own culinary currency. A breakfast bagel for 2 hotdogs. Pork burger for a veggie burger + a dessert to be named later.
The women have packed the accompaniments. Brownies, breads and baked goods. Chips and dips. Chips and salsa. A plate of cut-up vegetables that will go back home nearly uneaten because it’s football, not a bridal shower. Who tried to sneak this healthy stuff on the table?
Tailgating is a communal meal of pre-thanksgiving, a ritual victory feast because no true fan would dare believe that there is anything but a win expected by day’s end. And like a celebratory meal, everyone brings an offering, more humble than fantastic because the setting — a truck bed as altar, lawn chairs as pews — necessitate a casual approach to both food and comfort. China is replaced by paper plates. Forks by fingers. Napkins? They’ve blown off the table in a gust of warm wind.
On a quiet Saturday, when I’ve stayed home after waving the fanboys goodbye, I begin my own football ritual of preparing for next week’s tailgate. A mountain of peaches wait and I’ve got peach salsa on my mind. It’s 88 degrees, a horribly hot day for football and canning alike. But peaches don’t wait and neither can I.
Peach Salsa (Canned or not)
6 cups peeled, sliced and pitted peaches, about 4 pounds
2 or more jalepenos, diced
1 1/2 cup diced red onion
1 cup diced yellow, orange or red pepper)
1 tsp cumin
1/4 tsp cayenne
3 tsp garlic powder or 3 cloves garlic
1 1/2 cup vinegar
3/4 cup sugar
Combine everything in a large dutch oven and boil for 10 minutes. Reduce heat and simmer until liquid becomes syrupy. This makes about 4 quarts. Divide it up and can it with 15 minutes in a hot water bath. Or cool it in the refrigerator and eat at the next couple tailgates. (Adapted from “Food In Jars” by Marisa McClellan)