I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.
I leave the skin on my fruit, but you can remove it if you like. But do make sure the peach is a ripe one. My local Latin market carries them for less than a dollar per pound, and if you live in the Georgia, then you know where (and when) to get them for sure.
I used fresh jalapeño, but you can use it from a jar as well. The jalapenos will have a vinegar taste, but that's okay, just drain them first.
I also remove the jalapeño seeds, but you can leave them in for a fiery Peach Salsa.
The other ingredients come cheaply and are easy to get. Cilantro is now carried by most groceries these days. I used red onion, but you can use cheaper white or yellow onion.
For my last taco party I set out a bowl of Peach Salsa and regular Red Chili Salsa. Guess which one vanished first - yep, it was the Peach Salsa.
For a fresh take on traditional tomato-based or red chili salsas, give my Peach Salsa a taste. All it takes is a little chopping.
Ingredients (2 servings)
- 2 ripe peaches - about 2 cup chopped. My peaches were medium size (in peach country they can get quite large, so maybe one will do.) Okay to peel peaches, I left the skin on. It's okay to use canned peaches, too. Just drain them. (I would make a cocktail with the peach liquid, ha!)
- 3/4 cup onion - chopped. I used a red onion, but okay to use white or yellow onion.
- Lemon or lime juice - I used the juice of one whole lemon. May need more juice depending on ripeness of fruit. Okay to use juice from a jar, about a tablespoon.
- 2 tablespoons cilantro - chopped. Okay to add more or less to taste.
- 1 tablespoon chopped jalapeño - optional. Okay to use jalapeño from the jar. I removed seeds, but leave them in for extra spicy. Okay to use more or less to you spice level.
Use ripe peaches. Prepare peach by cutting around peach and pulling it apart to remove the seed. Slice and chop peach into small pieces, like you would for a tomato based salsa.
I left the skin on the peach, but you can remove some or all the skin. If your cutting board has any peach juice left, just pour it into the salsa bowl.
Add chopped peaches to a bowl.
Chop the onion into small pieces. I used about a quarter of a large red onion. You can add more or less onion to taste.
Chop enough cilantro leaves to fill 2 tablespoons. Okay to add more or less to taste.
Add cilantro and onion to the bowl with peaches.
Squeeze in the juice of one lemon or lime. Normally lime is used for a salsa, but I used what I had on hand. Okay to use juice from the jar or plastic.
A good trick to get you lemon or lime extra juicy is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.
Mix fruit, cilantro and onion with the lemon or lime juice. Finally add the chopped jalapeño.
When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!
I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.
I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno, or add jalapeño with the seeds.
If you are unsure about how much you spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.
Finally give your Peach Salsa a final mix to incorporate all the jalapeño.
Serve with chips, on a taco or in a burrito.
This recipe is easy to double or quadruple for more guests.
You can adjust the ingredients to suit your taste - add more peach or less jalapeño; more cilantro or even leave out the onion.