Peach Salsa

Peach Salsa

 The Spruce / Elaine Lemm

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 3 cups (16 servings)
Nutritional Guidelines (per serving)
35 Calories
0g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 3 cups (16 servings)
Amount per serving
Calories 35
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've got a bagful of fresh, ripe peaches and aren't in the mood for pie, make this easy and extremely quick salsa. Peeled, diced peaches are combined with summer tomatoes, shallot, chili, lime, and a healthy handful of chopped cilantro. The combination of sweet, spicy, sour, and salty is hard to resist.

The no-cook salsa comes together in under 30 minutes and is best made fresh and served soon after. Serve it as you would a traditional tomato salsa with chips, or wrap in a tortilla with grilled chicken and salad leaves for tacos. Serve the salsa alongside grilled fish or pork for a fruity, spicy kick. Add fresh jalapeño to make an extra spicy version.

Ingredients

  • 1 shallot (minced)
  • 3 large ripe yellow or white peaches
  • 2 large ripe plum tomatoes
  • 1 lime (zested and juiced)
  • 1 teaspoon hot chili flakes
  • 1 tablespoon fresh cilantro leaves (roughly chopped)
  • Salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Place the minced shallot into a small bowl. Barely cover with cold water and put to the side.

  3. Holding the peaches over a mixing bowl, peel with a sharp kitchen knife, allowing any juice to drip into the bowl. Halve each peach, remove the stone, and chop into small pieces. You will need two cups of chopped fruit. Scrape up any juices from the chopping board and add to the bowl with the rest. Place the peaches into a fine sieve and leave over the mixing bowl to allow any further juice to drip through.

  4. Cut the tomatoes in two. Spoon out the seeds and the pithy-like central core. Place the seeds and pith into the mixing bowl with the peach juice. Chop the tomato roughly into the same size pieces as the peaches. Add to the sieve with the peaches. Leave them to drip for 5 minutes.

  5. Tip the peaches and tomatoes into a new serving bowl. Drain the shallot and spread onto a sheet of paper towel and dab lightly to dry. Add to the serving bowl with the lime zest and stir.

  6. Strain the juice through a fine sieve then add lime juice a little at a time and stir. Taste and add more lime juice to taste.

  7. Spoon a little of the dressing over the salsa and stir. Do not drown the fruits; the juice is to add even more flavor without watering it down. Add the chili flakes and cilantro and season to taste. Stir and serve immediately.

Recipe Variation

  • The beauty of this salsa is you can switch out the fruits to suit your taste or the seasons. Use mango, papaya, or even ripe plums and serve with duck, pork, or fish.

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