Peach Salsa

When peaches or mangos are at their best, make a salsa to compliment fish or chicken. If you want a bit more heat, leave a few jalapeno seeds or a bit of the stem in the salsa. Peach Salsa And for some it is a must on Pork Tacos!

Print Recipe

Course Side Dish

Cuisine North American

Ingredients

2 medium ripe peaches/mangos (232 gr after peeled and pitted)
¼ tsp. minced garlic
2 TBSP (15 gr) finely diced red onion
1 (16 gr) jalapeno pepper finely diced, seeds removed*
2 TBSP fresh lime juice
¼ cup (7 gr) chopped cilantro
Salt and pepper to taste

Instructions

*Cut the jalapeno in half-length wise, and with gloves or a baggie spoon out the seeds and stem core with a teaspoon.
Peel skin and pit peaches. Dice into smaller pieces. Add remaining ingredients to jalapeno and peaches. Adjust seasoning.
The lime juice will help keep the salsa fresh if you want to make it a couple hours in advance. Cover tightly and refrigerate until closer to serving time. Keep covered and bring to room temperature.

Notes

The main will determine the wine, tacos are spicy and may call for a different wine versus serving the salsa with grilled chicken or fish.

Keyword Cilantro, Jalapeno, Mangos, Peaches, Red Onion