I've made all kinds of salsas from scratch, just click on any name to view: Red Chili (2 dried types - but the same recipe,) Mango Salsa, tangy Roasted Salsa Verde (tomatillo,) and Pico de Gallo.
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, Superior Grocers, carries them for less than a dollar per pound, and if you live in Georgia, then you know where (and when) to get them for sure.
Click on any photo to see large.
I spice-up my Peach Salsa with fresh jalapeño, but you can use the jar type as well. They will have a little vinegar taste, but that's okay, just drain them first. I also remove the jalapeño seeds and the inside pith when fresh cut.
The other ingredients come cheaply and are easy to get at my local Latin grocer. Cilantro is now carried by most markets 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 disappeared first - yep, it was the Peach Salsa.
Of course, cheap 99c only Store Tortilla Chips are what I serve with Kiwi Salsa, but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion with friends or family, I would indulge.
The fruity salsa is good on tacos and in burritos. Peach Salsa is even a light accompaniment to grilled chicken and fish.
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...and fresh peaches!
Peach Salsa - Video
Play it here, video runs 2 minutes.
My YouTube video link for viewing or embedding, just click here.
Ingredients (2-3 servings)
- 4 ripe peaches - about 2 cups chopped. My peaches were the small/medium size (in peach country they can get quite large, so maybe two will do.) I left the skin on.
- 1 to 3/4 cup onion - chopped. I used a red onion, but okay to use white or yellow onion.
- Lime or lemon juice - I used the juice of one whole lime. Okay to use juice from a jar, about a 2 tablespoons.
- 1/4 cup cilantro - chopped. Okay to add more or less to taste.
- 1/4 jalapeño chopped - optional. Okay to use jalapeño from the jar. Play with the amount to reach your spice level. I removed seeds and white inner veins or pith.
Use ripe peaches. They should be a little soft to the touch and have that peachy smell.
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.
Chop the onion into small pieces. I used 1 small red onion. You can add more or less onion to taste. And okay to use cheaper yellow or white onion.
Roughly chop about a 1/4 cup of cilantro. Okay to add more or less to taste.
Add peaches, cilantro and onion to a bowl.
Squeeze in the juice of one lime or lemon. Okay to use juice from the jar.
A good trick to get extra lime juice 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 lime or lemon 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 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.
If you are unsure about how much 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 the jalapeño.
Serve on tacos, chips or in a burrito. Peach Salsa is a tasty side to grilled chicken or fish, too.
Best to keep Peach Salsa in the refrigerator until ready to serve.
This recipe is easy to double for more guests.
You can adjust the ingredients to suit your taste - add more peach or less jalapeño; more cilantro or leave out the onion.
Can you use canned peaches? Sure why not! Just drain them.