Peach Salsa

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I like this recipe because it's easy to make in all different quantities...

Difficulty: Easy - for beginners
Serves: varies

Preparation time:
Cooking time:

Dietary guidance: v v d 

Tags: snack · vegetarian · fruit · salsa · peach · vegan · spice · stone ·


Equal parts: peeled roughly chopped fresh tomatoes (if in season) or San Marzano canned whole tomatoes and fresh (if in season) or frozen peeled and roughly chopped peaches (or other stone fruit)

For every 2 cups of tomato/peach mixture:
1/2 tsp veg oil
1/4 lime (all limes need to be quartered)
1/2 Jalapeno (all peppers need to be halved)
1/2 tsp kosher or sea salt (to taste)
1/2 yellow onion minced
1/4 tsp ground cumin (to taste)
1 tbsp honey (to taste) (raw sugar can be substituted to make this vegan!)


Heat oil over med heat in appropriate sized skillet for amount of salsa you are making. Add lime and jalapeno to oil and heat until fragrant. Add remaining ingredients and lower to a simmer. Cook covered for 45 min. Uncover and turn heat to med/high and cook until most of the liquid is gone (5-15 minutes). You can eat this hot, room temp, or cold. It'll develop more flavor if you let it sit over night in the refrigerator. Serve any way you would regular salsa. It's especially good on fish tacos...


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