Grab a couple of fresh peaches and make a batch of delicious peach salsa in no time! There’s still time left to enjoy the season’s fresh fruit in this flavorful sauce.
This is a simple recipe, but sometimes combining a few ingredients results in a marvelous flavor. I hope to make more peach salsa before fresh peaches are gone for the year.
Serve peach salsa as an appetizer with tortilla chips or use it to top grilled fish or chicken. Add it to tacos or burritos.
This recipe makes about a cup of salsa.
Tips
- The peach skin isn’t noticeable in the salsa, so no need to remove it, unless you are extremely sensitive to it.
- Shishito peppers are typically very mild, but you can occasionally get a hot one. Take a nibble and adjust the amount to suit your preferences.
- Try to make the salsa just before serving. Even with the lime juice and oil, the peaches will darken the longer the salsa sits. It still tastes delicious. If you aren’t serving the salsa immediately or want to store leftover salsa in the refrigerator, cover the surface with plastic wrap or a silicone top, touching the surface of the salsa, so no air gets in.
Ingredients
You need the following ingredients to make this peach salsa.
- 2 large shishito peppers (or a small jalapeño pepper)
- 2 large ripe peaches
- Zest and juice of 1 lime
- 1/4 cup olive oil
- Kosher salt, to taste
Directions
Finely chop the peppers and put them in a mixing bowl.
Pit and chop the peaches into small pieces. Add them to the bowl.
Add the lime zest and juice, olive oil, and a little bit of salt. Stir everything together. Let it sit for a couple of minutes, so that the salt melts, stir again, and taste the salsa. Adjust the salt if needed.
It’s ready to serve. (If you aren’t serving it right away, see the Tips section.)
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