Peach Salsa Recipe
My partner and I set a goal to intentionally incorporate more seasonal fruits and vegetables this year. We’ve been brainstorming various methods to utilize the peaches from mom’s tree.
We revisited and revised the peach apricot crumble recipe; you may have noticed the lattice peach pie, and now there's this. Even though there weren't many, the peaches appeared particularly large and incredibly juicy this year. They tasted amazing in this salsa.
I enjoy that peach salsa has a somewhat milder acidity compared to traditional tomato salsa. It's not just tasty as an appetizer with tortilla chips; it also makes a fantastic topping for fish or pork; who would have imagined?
The initial peach salsa I tried transformed my life. It was 1993 (why is that etched in my memory?) and there was a jar in one of those food gift baskets my mom received from a friend during Christmas. I recall it as if it were yesterday: sugary, zesty, slightly smoky, and truly irresistible. I picked it up with blue corn tortilla chips and I was transformed forever. Among all the salsa recipes available, this one is very nearly authentic.
What components are included in peach salsa?
Chopped peaches, red onion, red bell pepper, and fresh jalapeño form the foundation. Cilantro (omit if you're someone who dislikes cilantro), chili powder, salt, and lime juice deliver the salsa taste.
Is peach salsa made with fresh or canned peaches?
Feel free to use actual peaches if that's your choice! However, this is how I prefer it, darling—with canned peaches. Utilizing canned peaches allows you to prepare it throughout the entire year, as well!
Is it necessary to remove the seeds from the jalapeños for peach salsa?
If you prefer a milder salsa, you can choose to take out all the seeds and inner membrane of the jalapeño, as that is where the majority of the heat is concentrated! If you enjoy a bit of spice like I do, save some of the seeds. A touch of seasoning tastes wonderful with the sweet peaches.
I first tasted peach salsa in 1993. Don't inquire about how I manage to recall these details. To be honest, if I had to rate my daily forgetfulness on a scale from 1 to 10, I'd place myself at around an 8 or 9. I can only function like a normal person because I now consistently use a to-do app on my phone, yet my inherent nature is one of forgetfulness and being scatterbrained.
I do have this peculiar part of my brain that clings to details from long ago: Certain outfits I wore on dates with Marlboro Man, for example. Each word from every episode of The Brady Bunch. And precisely when and where I experienced specific foods for the first time.
The peach salsa I tasted in 1993 came from a gift basket my mom got from a friend during Christmas. It was filled with items such as chocolates and vacuum-packed smoked salmon, along with a jar of peach salsa and a bag of blue corn chips. The salsa was delicious, sweet, and spicy, and it’s truly unfortunate my mom never had a chance to taste it since I believe I finished it all on my own.
Here’s a rendition that’s near the original, although you can never truly replicate the initial experience of tasting something delightful, can you?
(However, giving it a go is enjoyable!)
Trim the top and bottom of a jalapeno and chop it into tiny pieces. Add some seeds or membranes for a bit of heat that makes you sweat; omit them if you prefer a milder flavor.
Chop up some onion. I chose red onion since its color looks stunning with the orange peaches, but naturally, yellow or white onions would work as well.
Crimson bell pepper! Chop and cube it. I nearly opted for jarred pimentos since I'm flexible in that regard…but since I had a red bell pepper, I chose to embrace the adventurous side and seize the life meant for me.
True confession: In my previous attempts, I pulverized the jalapeno, onion, and bell pepper in the food processor before mixing them with the peaches, but GUESS WHAT? I believe my food processor got hit by lightning in the storms on Saturday because when I attempted to use it for a graham cracker crust yesterday after church, it did not respond.
Deceased.
Oh, the people!
Can you believe it?
I’m using jarred peaches. Kindly don’t be upset with me. I possess two excellent justifications:
Sure! Please provide the text you'd like me to paraphrase. Peaches are still out of season.
Sure! Please provide the text you would like me to paraphrase. Canned peaches are completely acceptable for making peach salsa, even if fresh peaches are in season! They’re soft and sugary, creating a delightful texture.
Remove the peaches from the can, keeping the juice, and take a small handful at once…
And chop them into tiny bits.
Continue onward until you accumulate a stack!
I have made peach salsa by putting everything into the food processor (back when I had one), but I wouldn't suggest this approach since the peaches are very soft and break apart easily, causing you to lose the appeal of those sweet, juicy pieces. I refer to bits. I’m referring to bites.
Place the peaches into a bowl…
Next, add the delightful combination of onion, bell pepper, and jalapeno.
Add a bit of lime juice (it counters the sweetness)…
Next, for fun (and for a thrill), add a dash of chili powder! Not a lot—a small touch will suffice.
Or a dash, in this situation.
Cilantro enhances everything wonderfully! Take a bunch and cut it into pieces…
Then distribute it evenly…
And (this is completely optional) pour in a small amount of the reserved juice.
Mix it together, sample it…
Also, sprinkle in some salt if you feel it requires more.
Such sweetness! The salsa tastes even better if it's chilled for a while, so hand your kids the bag of tortilla chips and instruct them to keep it away from you for at least two hours, regardless of how much you plead.
In fact, forget it. That would never be effective in my home. They would grab the chips and consume every last one.
This tastes incredibly good. A sugary and enjoyable snack, and very tasty with any type of tortilla chips.
It’s a fantastic accompaniment for grilled chicken or fish.
It’s also delicious on a large, hefty quesadilla.
Fetch the recipe from the sidebar, or click the link below for the printable version on Tasty Kitchen.
Fixings
- 1 lb tomatoes, diced
- 1 ringer pepper (4 oz), cultivated and finely diced
- 2 jalapenos, cultivated and finely diced
- 1 medium onion, finely diced
- 1½ lbs peaches, diced
- ½ bundle cilantro, slashed
- 2 Tbsp lime juice
- 1½ tsp salt, or to taste
- ¼ tsp newly ground dark pepper or to taste
Guidelines
Cleave tomatoes and move them to an enormous bowl.
Finely cleave cultivated ringer pepper and jalapeños. Finely cleave onion and move every one of your veggies to the bowl.
Dice the peaches. I enjoyed the marginally bigger dice for peaches to give them a greater amount of the middle stage in this salsa. Don't bother stripping them. You won't see the strips and the shading is prettier with the strip on. Move peaches to your bowl.
Add ½ bundle hacked cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼ tsp pepper. Add more salt and pepper to taste whenever wanted. Overlap everything together until very much blended and appreciate it!
Peach Salsa Recipe VIDEO
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