Peach And Cucumber Salsa Recipes

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CHICKEN WITH PEACH-CUCUMBER SALSA



Chicken with Peach-Cucumber Salsa image

To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. -Janie Colle, Hutchinson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups chopped peeled fresh peaches (about 2 medium)
3/4 cup chopped cucumber
4 tablespoons peach preserves, divided
3 tablespoons finely chopped red onion
1 teaspoon minced fresh mint
3/4 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper

Steps:

  • For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.

Nutrition Facts : Calories 261 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges

GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA



Grilled Smoky Tofu Tacos with Peach Cucumber Salsa image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 34

Two 8-ounce packages extra-firm, smoked or baked tofu; see Cook's Note
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Olive oil, for brushing
1 cup sour cream
1/2 lime, zested and juiced
3 yellow peaches, finely diced
1 small cucumber, peeled, seeds removed and finely diced
1/2 bunch fresh cilantro, minced
1/2 jalapeno, minced
Juice of 1/2 lime
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
1 yellow onion, minced
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Pinch crushed red pepper flakes
1 tablespoon tomato paste
Two 14-ounce cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
Corn or flour tortillas, warmed
Ryan's Pickled Red Onions, recipe follows
1 red onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 tablespoon peppercorns

Steps:

  • For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
  • For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
  • For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
  • For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
  • Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
  • Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
  • To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
  • Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

MAHI MAHI WITH PEACH-CUCUMBER SALSA



Mahi Mahi with Peach-Cucumber Salsa image

Provided by Katie Lee Biegel

Time 23m

Yield 4 servings (plus extra salsa)

Number Of Ingredients 3

4 4- to 6-ounce pieces mahi mahi (or grouper, snapper or halibut)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve.
  • Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.

PEACH AND CUCUMBER SALSA



Peach and Cucumber Salsa image

Categories     Condiment/Spread     Sauce     Fruit     Vegetable     No-Cook     Low Fat     Peach     Cucumber     Summer     Healthy     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 7

2 cups diced peeled pitted peaches (about 1 1/2 pounds)
1 cup diced unpeeled English hothouse cucumber
3/4 cup diced red bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons apricot preserves
1 teaspoon chopped canned chipotle chiles*

Steps:

  • Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

PEACH AND CUCUMBER SALSA



Peach and Cucumber Salsa image

Low calorie, fat free vegan recipe from Whole Foods; it is highly rated on their website. They suggest serving it atop grilled fish but I think it would also be great with chicken or pork tenderloin. You can make it up to 4 hours ahead of serving, just keep it in the refrigerator. I think mango and a splash of OJ would be a great addition to this recipe as well! NOTE: I just made this recipe and I added the OJ for a touch of sweetness and added a couple drops of jalapeno sauce for more kick. I also didn't care for the mint, so I changed that to optional. . .the basil was nice I thought.

Provided by januarybride

Categories     Fruit

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 8

3 peaches, pitted and chopped
1 cucumber, seeded and chopped
1/2 white onion, chopped
1 jalapeno, seeded and finely chopped
1 tablespoon chopped mint (optional)
1 tablespoon chopped basil
1 lime, Juice of
salt

Steps:

  • Toss all ingredients together in a large bowl then serve.

Nutrition Facts : Calories 34.6, Fat 0.2, Sodium 1.5, Carbohydrate 8.8, Fiber 1.5, Sugar 5.6, Protein 1

PEACH AND CUCUMBER SALSA



Peach and Cucumber Salsa image

This is a recently adopted recipe that I have not yet tried but plan to do so soon. Looks like a lovely addition to grilled chicken, fish and maybe even pork.

Provided by justcallmetoni

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 7

2 cups diced peeled pitted peaches (about 1 1/2 pounds)
1 cup diced unpeeled English cucumber
3/4 cup diced red bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons apricot preserves
1 teaspoon chopped canned chipotle chile

Steps:

  • Mix all ingredients in medium bowl.
  • Season salsa to taste with salt and pepper.
  • (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.).

Nutrition Facts : Calories 92.1, Fat 0.5, Sodium 8.6, Carbohydrate 22.8, Fiber 2.6, Sugar 16.8, Protein 1.7

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Top Asked Questions

How many calories are in a bowl of salsa with Peaches?
Gently mix peaches, jalapeno pepper, red onion, red bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes. Fold avocado into the salsa to serve. 112 calories; protein 1.7g; carbohydrates 12.6g; fat 7.5g; sodium 8.8mg. Full Nutrition
What are some good recipes to make with fresh peaches?
Gently mix peaches, jalapeno pepper, red onion, red bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
What goes well with Peaches for salsa?
Fresh peaches with creamy avocado, bell pepper, onions, and jalapeno make a great summertime salsa. Use as a topper for grilled fish or chicken, or just dip tortilla chips in it. Not a fan of avocados? The salsa is just as great without it. The longer it can marinate, the better it is.
What are the ingredients in a peaches and avocado salad?
Ingredients 1 2 fresh peaches - peeled, pitted, and diced 2 1 jalapeno pepper, seeded and minced 3 ½ red onion, minced 4 ½ red bell pepper, minced 5 ¼ cup chopped fresh cilantro, or to taste 6 2 cloves garlic, grated 7 ½ lime, juiced 8 ½ lemon, juiced 9 salt and ground black pepper to taste 10 1 avocado - peeled, pitted, and diced More ...

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