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Peach Salsa

A colorful and refreshingly sweet and savory salsa perfect for chips, tacos, or topping fish.
Small bowl of a colorful peach and vegetable salsa shown with crackers.
Prep time: 15 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

1 cup chopped peaches (canned and drained or fresh)
1 large tomato, chopped
1 bell pepper, chopped (see Note)
½ cup chopped onion 
½ cup chopped cilantro
1 Tablespoon lime juice
¼ teaspoon each salt and pepper

Directions

  1. Wash hands with soap and water.
  2. Combine peaches, tomato, bell pepper, onion and cilantro in a large bowl. Add lime juice, salt and pepper. Stir gently to mix.
  3. Cover and refrigerate until ready to serve.
  4. Refrigerate leftovers within 2 hours.

Notes

  • For extra flavor, add cayenne pepper or diced jalapeno peppers.
  • Serve with fresh vegetables, crackers or Food Hero Baked Tortilla Chips.
  • Try with tacos, tostadas, fish, chicken, and more.
  • Freeze extra lime juice for later.

Comments

I served this recipe at a Farmer's Market this summer and it was a huge hit!  However I noticed it makes more than the 2 cups of salsa per recipe.  In my estimation it's closer to 4 cups, so planning accordingly.  

I made this salsa with canned peaches to go with tacos. It was very tasty and added freshness to the meal. I did add ground chile to spice it up a bit. Will make again when all the produce is in season. Thanks for another simple salsa recipe!

I combined this salsa recipe (minus the tomatoes)  with the salsa recipes for Food Hero strawberry and kiwi salsa, for a salsa tasting at our farmer's market.  It turned out AMAZING!  I made two batches of the three salsas combined and gave out approximately 35 samples of the salsa with corn chips, during the 90 minutes I was at the market.  Even the children thought it was good.  One said it was "very refreshing."  One person said it would be good as a filling for fish tacos.  Each person who wanted to replicate the salsa at home was instructed to take a recipe for each and just mix everything together.  I used all fresh fruits.  I only used a quarter of a jalapeno pepper for each batch, and reduced the amount of onion, due to the fact I knew children would be tasting it.  You can control how spicey you want it just by eliminating or increasing the jalapeno pepper amount.   I did make one batch the day before and refrigerated it.  The second batch, I made at the market.  Both batches were excellent, but the second batch had a more vibrant color and a better texture.  I will definitely do this again!  

I love this recipe.  I made it a lot last summer with fresh peaches.  

So refreshing, great for summer!

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