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"This pairs well with grilled chicken or fish.” Since this fresh salsa comes together in a food processor, it really takes almost no time to make. Shawna Laufer - Ft. Myers, FL
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1/4 cup (calculated without chips) equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 58 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.
Originally published as Fresh Peach Salsa in Healthy Cooking June/July 2009, p33
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Sep. 04, 2012 by Talee881
This is very good, although for a little more texture, I would have diced and set aside 1 of the peaches, a quarter of the onion and half a tomato and set aside to add at the end to the food processor batch. Otherwise it ends up similar to a peach gazpacho!
Reviewed on Aug. 09, 2012 by quiltingstitcher
This is the absolute best Salsa Recipe!! I've made it for several people and I've yet to find someone who doesn't like it!
Reviewed on May. 28, 2012 by sekchevychase
I was at my beach house and had a blender, so I made soup! It is delicious with a dollop of plain yoghurt or sour cream on top!
Reviewed on Sep. 03, 2011 by mcjaeger68
Very easy to make! I love salsa and this is a different kind of salsa! It is also something else to do with peaches besides filling a pie!
Reviewed on Aug. 01, 2011 by ernie_006
I was told this was the more refreshing salsa, ever! I didnt have the cans of chiles so I added one jalepeno with most of the ribs and seeds removed.
Reviewed on Sep. 08, 2010 by ReldaJ
Made a pork tenderloin. Rub your favorite dry season rub on all sides of a pork tenderloin. Be sure to get the ends. I use the McCormick lemon rub. In a heavy oven proof dutch oven pot brown the tenderloin. Do the ends first so you can hold the roast for the ends to brown. Then sear all the sides. This makes a crust on the roast and keeps the juices in the roast as it bakes. After browning place the lid on the pot and place in a 350 oven and cook until desired temperature is meet. Remember it will continue to cook for at least 10 min. so you don't want to cook it to at least 5 degrees below what you want when you take it out.Let rest before slicing to let the juices stay in the roast when you slice it. Serve with Coconut Rice and this salsa.
Made a pork tenderloin. Rub your favorite dry season rub on all sides of a pork tenderloin. Be sure to get the ends. I use the McCormick lemon rub. In a heavy oven proof dutch oven pot brown the tenderloin. Do the ends first so you can hold the roast for the ends to brown. Then sear all the sides. This makes a crust on the roast and keeps the juices in the roast as it bakes. After browning place the lid on the pot and place in a 350 oven and cook until desired temperature is meet. Remember it will continue to cook for at least 10 min. so you don't want to cook it to at least 5 degrees below what you want when you take it out.
Let rest before slicing to let the juices stay in the roast when you slice it. Serve with Coconut Rice and this salsa.
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