Just a Peach of a Salsa (two great peach salsas)

by James
(Puyallup WA USA)

Peach Salsa Recipe

· 2 cups chopped, peeled fresh peaches
· 1/4 cup chopped sweet onion
· 3 Tablespoon lime juice
· 2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper
· 1 clove garlic, minced
· 1 Tablespoon snipped fresh cilantro
· 1/2 tsp. sugar
In a medium mixing bowl stir all together until sugar dissolves. Cover and chill for 1 to 2 hours.
Makes 2 cups.

Fresh Peach Salsa
· 3 firm peaches (about 1 pound)
· 1 Tablespoon lemon juice
· 2 ripe tomatoes (about 1/2 pound)
· 6 large green onions
· 1 Tablespoon canned jalapeno peppers, chopped
· 1 Tablespoon cilantro, coarsely chopped
· 12 Tablespoons olive oil
· 6 Tablespoons sherry vinegar
· 2 Tablespoons honey

To peel the skin easily, dip peaches into boiling water for about a minute, peal, discard pits, cut peaches into thin strips.
Toss with lemon juice.
Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips.
Combine peaches and tomatoes. Add onions, peppers and cilantro. Mix well. Do not mush.
Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

It is GREAT for dip or on BBQ meats. When peach season is on, its time to freeze and to enjoy later!

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