One of my favorite things about summer is the availability of fresh fruits. Peaches are at the top of my favorite fruit list. You can eat them on their own, make them into a sweet dessert, or use them in a savory recipe like this peach salsa. In this recipe the sweet and juicy peaches are complimented with the crunch of a bell pepper and spice of jalapeno. You can serve this seasonal recipe with chips or use it to pump up a grilled pork chop. My personal favorite using it to top Quinoa-crusted Cod, a recipe that I’m very excited to post and share with you this Friday.
Be sure to check out our tips and tricks on how to cut a pepper and how to take the sharpness out of an onion. This is a pretty mild version of salsa. Consider 1 additional tablespoon of jalapenos if you love spicy food. The peach salsa tasted great right after mixing, however the flavors did blend a bit after being refrigerated for about an hour. If you plan on using it later, reduce the lime juice by one tablespoon. The peaches will most likely let off some of their juices and the salsa could become too juicy. I also want to note, that I used white peaches and an orange bell pepper. Yellow peaches and red pepper would also taste great and look beautiful.
2 cups peaches, diced (about 2 large peaches)
1 cup bell pepper, diced (see here how to dice them)
2 Tablespoons red onion, minced (see here how to prep them)
2 Tablespoons freshly squeezed lime juice
2 Tablespoons cilantro, minced
1 Tablespoon jalapeno, minced
1/8 teaspoon salt
pinch of pepper
Mix all ingredients. Eat immediately or chill until you’re ready to serve.
- 2 cups peaches, diced (about 2 large peaches)
- 1 cup bell pepper, diced (see here how to dice them)
- 2 Tablespoons red onion, minced (see here how to prep them)
- 2 Tablespoons freshly squeezed lime juice
- 2 Tablespoons cilantro, minced
- 1 Tablespoon jalapeno, minced
- ⅛ teaspoon salt
- pinch of pepper
- Mix all ingredients. Eat immediately or chill until you're ready to serve.
This recipe is linked to Gluten-Free Wednesdays