Fresh Peach Salsa prepared with 5 ingredients from scratch.
This dish is naturally vegan and gluten-free.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
TLDR
The peach salsa is inspired by the Mexican Picco de Gallo and a reader most recently asked me to share a peach salsa.
We have plenty of peaches growing at home, and inspiration fell into my lap thanks to the mango salsa and the Trini mango chow.
Process Overview
Step 1
Prep all fresh ingredients.
Peel the peaches and cut them into dice, chop the chili pepper/jalapenos small, chop the onion, and chop the cilantro fine.
Step 2
Place all fresh ingredients into a mixing bowl. Cut the lime and juice.
Pour lime juice over the fresh ingredients, season with salt, and combine. Serve up!
📖 Recipe
Peach Salsa Recipe
Ingredients
- 3 Peach fresh
- 2 Green Onion Bulbs
- 2-6 Chili Peppers red ones for contrast
- 2 Tablespoon Cilantro Fresh fresh
- Salt pinch
- Juice of one Lime
Instructions
- Rinse peaches, onion bulbs, chili pepper and cilantro and pat dry.
- Cut peach in two, take out the pit, and peel your peach. Cut peach into dice.
- Slice and chop green onion bulbs, chop chili pepper an,d cilantro too.
- Place all fresh cut ingredients into a mixing bowl.
- Season with a pinch of salt to taste and lime juice.
- Combine all ingredients in your mixing bowl.
- Serve up.
Notes
Nutrition
Flavor ideas
We have been making this peach salsa almost every day in the last few days because we had way too many peaches to use up before they turned bad. Every time, we ended up adding something to the base recipe.
Here are some of our favorite ways to pep up the peach salsa. You can add the following:
- other fruits - pineapple, mango, apricot, avocado, apple, cantaloupe, grapefruit.
- vegetables - tomato, corn, cucumber, and other onions such as red onion or vidalia
- beans - black beans, kidney beans, fava beans.
- hot pepper varieties - habanero and Scotch bonnet
- other herbs - you can switch cilantro with parsley. You can add mint, tulsi, Vietnamese coriander.
- or skip chili peppers if you don't want it spicy hot
- for extra flavor add a pinch of ground cumin, coriander seed, and black pepper
- a teaspoon of vinegar if you want to can it (see storing further below)
Uses and serving ideas
We love this peach salsa with all kinds of dishes:
- lentil and sausage (my favorite)
- seafood - grilled shrimp, tuna, salmon, trout,...
- pork medallions or chops
- stuffed tomatoes with ground meat
- tacos (especially fish tacos)
- grilled chicken
- potato pancakes
Storing
I think this salsa is best when it's freshly prepared and served straightaway. I like it a bit fridge cold, but that's not necessary.
If you have leftovers, keep it in an airtight container in the fridge for up to 2-3 days. You can prepare the salsa for a later date by canning it. To do that fill the salsa in jars and cook it in a water bath to sterilize.
You can follow my peach canning post to do that with your salsa, it's the same method.
Comments
No Comments