Peach Salsa
This salsa makes a great topper for grilled meats or fish. It is also fun to serve with chips. While salsa may traditionally be made with tomatoes, there are other options. The peaches give the salsa a great natural sweetness. It is so colorful.
I used really ripe peaches, which are tough to peel. To help peel them, I placed the peaches in boiling water for a minute. Then I put them in cold water. Once they were cool enough to handle, they peeled easily.
I used 5 peaches and ended up with almost 2 cups of prepared fruit. You might need more or less, depending on the size of the fruit.
You can make the salsa as spicy as you like. I added a jalapeno pepper and some hot sauce. I tasted the salsa 30 minutes after I made it and added a little more hot sauce.
Fresh Peach Salsa
4-5 ripe peaches, peeled, pitted and diced
½ c. minced sweet onion
½ c. minced sweet pepper
1 jalapeno, seeded and minced
2-3 T. chopped fresh cilantro
1t. hot sauce, or to taste
zest and juice from 1 lemon, you could use a lime instead
salt and pepper to taste, don’t be afraid to give this dish a good bit of salt
Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.
Fresh Peach Salsa
This salsa makes a great topper for grilled meats or fish. It is also fun to serve with chips. While salsa may traditionally be made with tomatoes, there are other options. The peaches give the salsa a great natural sweetness. It is so colorful.
I used really ripe peaches, which are tough to peel. To help peel them, I placed the peaches in boiling water for a minute. Then I put them in cold water. Once they were cool enough to handle, they peeled easily.
I used 5 peaches and ended up with almost 2 cups of prepared fruit. You might need more or less, depending on the size of the fruit.
You can make the salsa as spicy as you like. I added a jalapeno pepper and some hot sauce. I tasted the salsa 30 minutes after I made it and added a little more hot sauce.
Fresh Peach Salsa
4-5 ripe peaches, peeled, pitted and diced
½ c. minced sweet onion
½ c. minced sweet pepper
1 jalapeno, seeded and minced
2-3 T. chopped fresh cilantro
1t. hot sauce, or to taste
zest and juice from 1 lemon, you could use a lime instead
salt and pepper to taste, don’t be afraid to give this dish a good bit of salt
Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.
Fresh Peach Salsa
This salsa makes a great topper for grilled meats or fish. It is also fun to serve with chips. While salsa may traditionally be made with tomatoes, there are other options. The peaches give the salsa a great natural sweetness. It is so colorful.
I used really ripe peaches, which are tough to peel. To help peel them, I placed the peaches in boiling water for a minute. Then I put them in cold water. Once they were cool enough to handle, they peeled easily.
I used 5 peaches and ended up with almost 2 cups of prepared fruit. You might need more or less, depending on the size of the fruit.
You can make the salsa as spicy as you like. I added a jalapeno pepper and some hot sauce. I tasted the salsa 30 minutes after I made it and added a little more hot sauce.
Fresh Peach Salsa
4-5 ripe peaches, peeled, pitted and diced
½ c. minced sweet onion
½ c. minced sweet pepper
1 jalapeno, seeded and minced
2-3 T. chopped fresh cilantro
1t. hot sauce, or to taste
zest and juice from 1 lemon, you could use a lime instead
salt and pepper to taste, don’t be afraid to give this dish a good bit of salt
Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.
Mango Salsa
Mango Salsa
For as much as I love mangoes I don’t cook with them that much. Usually I just eat them fresh. I had several ripe mangoes and decided I wanted to do something more with them. Since we’ve been grilling more lately I went with this mango salsa. Like any salsa you can enjoy it with chips, but I love it as a topper for grilled meats, especially poultry or pork. Really good on grilled duck breast. I have also added it to cold rice for a mango salsa rice salad.
Mango Salsa
2 ripe mangoes, peeled, pitted and diced
1/2 c. minced sweet onion
1/2 c, minced sweet pepper
2-3 T. chopped fresh cilantro
1 T. hot sauce, or to taste
zest and juice from 1 lime
salt and pepper to taste, don’t be afraid to give this dish a good bit of salt
Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.
