Fresh Peach Salsa Recipe

4.5 8 9
Fresh Peach Salsa Recipe
Fresh Peach Salsa Recipe photo by Taste of Home
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Fresh Peach Salsa Recipe

Read Reviews
4.5 8 9
Publisher Photo
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It's also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. —Shawna Laufer, Ft. Myers, Florida
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 medium peaches, peeled and pitted
  • 2 large tomatoes, cut into wedges and seeded
  • 1/2 sweet onion, cut into wedges
  • 1/2 cup fresh cilantro leaves
  • 2 garlic cloves, peeled and sliced
  • 2 cans (4 ounces each) chopped green chilies
  • 4 teaspoons cider vinegar
  • 1 teaspoon lime juice
  • 1/4 teaspoon pepper
  • Baked tortilla chip scoops

Directions

In a food processor, combine the first five ingredients; pulse until coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips. Yield: 4 cups.
Originally published as Fresh Peach Salsa in Healthy Cooking June/July 2009, p33

Nutritional Facts

1/4 cup (calculated without chips): 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 58mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 4 medium peaches, peeled and pitted
  • 2 large tomatoes, cut into wedges and seeded
  • 1/2 sweet onion, cut into wedges
  • 1/2 cup fresh cilantro leaves
  • 2 garlic cloves, peeled and sliced
  • 2 cans (4 ounces each) chopped green chilies
  • 4 teaspoons cider vinegar
  • 1 teaspoon lime juice
  • 1/4 teaspoon pepper
  • Baked tortilla chip scoops
  1. In a food processor, combine the first five ingredients; pulse until coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips. Yield: 4 cups.
Originally published as Fresh Peach Salsa in Healthy Cooking June/July 2009, p33

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Reviews forFresh Peach Salsa

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MY REVIEW
Anne Oakes User ID: 2374099 181573
Reviewed Jul. 13, 2013

"Tasted good and disappeared fast, but the salsa was not as sweet as I'd expected-- more tart. The vinegar overpowered the peaches."

MY REVIEW
greatskin User ID: 5715700 166389
Reviewed Jul. 5, 2013

"I made this salsa in about 15 minutes and it was the hit of the 4th of July party. Everyone thought it was so good and light! I loved it! Highly recommend it!"

MY REVIEW
Talee881 User ID: 6845326 144262
Reviewed Sep. 4, 2012

"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!"

MY REVIEW
quiltingstitcher User ID: 4596769 114279
Reviewed Aug. 9, 2012

"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!"

MY REVIEW
sekchevychase User ID: 6713289 180707
Reviewed May. 28, 2012

"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!"

MY REVIEW
mcjaeger68 User ID: 4138737 114454
Reviewed Sep. 3, 2011

"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!"

MY REVIEW
ernie_006 User ID: 416986 124582
Reviewed Aug. 1, 2011

"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."

MY REVIEW
ReldaJ User ID: 4232382 166304
Reviewed Sep. 8, 2010

"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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