EASY PEACH SALSA RECIPE
Steps:
- Peel and dice the peaches. Prepare all other ingredients. Toss to combine, making sure lime juice is distributed evenly. If your peaches are particularly juicy, you can toss them with one tablespoon sugar and the lime juice and let them sit while preparing the rest of the ingredients. The sugar helps release the juice, and the lime prevents untimely browning of the fruit. Before you toss them in with everything else, just strain the liquid. Serve immediately with chips, or however, you plan to enjoy it. Leftovers can be stored covered in the fridge for two days, or until the peaches turn brown and soft.
Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 17 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FRESH PEACH SALSA
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It's also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. -Shawna Laufer, Ft. Myers, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 10
Steps:
- Place first five ingredients in a food processor; pulse until peaches are coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended., Remove to a bowl; refrigerate, covered, until serving. Serve with chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PEACH APPLE SALSA
From National Center for Home Food Preservation. Surprised how much we like this one - sweet and mildly spicy.
Provided by emcglone1979
Categories Fruit
Time 1h15m
Yield 7 pints
Number Of Ingredients 10
Steps:
- Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
- Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
- Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
- Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
- Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
- With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.
- Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
Nutrition Facts : Calories 628.2, Fat 1.1, SaturatedFat 0.1, Sodium 1045.3, Carbohydrate 155.7, Fiber 7.8, Sugar 144.4, Protein 4.6
PEACH AND APPLE SALSA
Provided by Shelley S. Stewart
Categories Condiment/Spread Fruit Herb No-Cook Low Sodium Apple Peach Summer Cinnamon Bon Appétit Washington, D.C.
Number Of Ingredients 7
Steps:
- Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)
GRILLED CHICKEN WITH PEACH AND APPLE SALSA
Provided by Shelley S. Stewart
Categories Chicken Fruit Poultry Marinate Dinner Apple Peach Summer Grill Grill/Barbecue Healthy Bon Appétit Washington, D.C. Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to plates. Serve with salsa.
APPLE SALSA
Make and share this Apple Salsa recipe from Food.com.
Provided by Anna T
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For chips, preheat the oven to 400 degrees.
- Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container.
- Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients.
- This can store in the fridge for several days.
APPLE PEAR SALSA WITH CINNAMON CHIPS
For a unique treat that's always a hit at fall get-togethers, try this easy appetizer. The salsa is packed with crunchy apples, grapes and pears, which are so fun to scoop up with crisp cinnamon chips. -Courtney Fons, Brighton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Mix sugar and cinnamon. Spritz both sides of tortillas with cooking spray; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Spread in a single layer on baking sheets. Bake until lightly browned, 10-12 minutes, rotating pans as needed., Place salsa ingredients in a large bowl; toss to combine. Serve with chips.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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