Peachy Avocado Salsa Recipe

4.5 1 3
Peachy Avocado Salsa Recipe
Peachy Avocado Salsa Recipe photo by Taste of Home
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Peachy Avocado Salsa Recipe

Read Reviews
4.5 1 3
Publisher Photo
"This bright and colorful salsa tastes so fresh, it's a welcome change from the store-bought varieties," says Shelly Platten of Amherst, Wisconsin. "It's wonderful served with tortilla chips. I usually make a double batch since my husband and our two children can't seem to get enough of it."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (15-1/4 ounces) sliced peaches, drained and chopped
  • 1 medium ripe avocado, peeled and chopped
  • 1 tablespoon lime juice
  • 2 cups chopped seeded tomatoes
  • 1/4 cup diced onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon cider vinegar
  • 1 to 2 teaspoons seeded chopped jalapeno pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt

Directions

In a large bowl, combine the peaches, avocado and lime juice. Add the remaining ingredients; lightly toss just until combined. Refrigerate for at least 30 minutes. Serve with tortilla chips, fish or chicken. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peachy Avocado Salsa in Taste of Home April/May 2002, p63

Nutritional Facts

1/4 cup: 53 calories, 3g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 can (15-1/4 ounces) sliced peaches, drained and chopped
  • 1 medium ripe avocado, peeled and chopped
  • 1 tablespoon lime juice
  • 2 cups chopped seeded tomatoes
  • 1/4 cup diced onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon cider vinegar
  • 1 to 2 teaspoons seeded chopped jalapeno pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  1. In a large bowl, combine the peaches, avocado and lime juice. Add the remaining ingredients; lightly toss just until combined. Refrigerate for at least 30 minutes. Serve with tortilla chips, fish or chicken. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peachy Avocado Salsa in Taste of Home April/May 2002, p63

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joyfulcooking User ID: 2406951 126069
Reviewed Sep. 4, 2010

"very tasty would make again"

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