Peach Jalapeno Salsa Recipes

JALAPENO PEACH SALSA

Steps:

• Mix all ingredients.
• Add salt and pepper to taste.
• Let sit refrigerated for at least a couple hours to allow the flavors mix and intensify.
• Before serving, taste and adjust seasoning as needed.

PEACH SALSA

Steps:

• Peel and pit the peaches, chop into 1/4 inch dice and place in a 2 quart bowl. Squeeze lime juice over the peaches. Add sugar and salt, and then stir to coat well.
• Core the tomato, chop into 1/4 inch dice, and add to bowl (leave peel on).
• Peel and mince the garlic, add to bowl. Rinse and seed the jalapeno, mince and add. Rinse and dry the cilantro, and mice--add to bowl. Stir well. Refrigerate.

GRILLED CHICKEN WITH PEACH JALAPEñO SALSA

Steps:

• Pound the chicken breasts between two sheets of plastic wrap so they are a little thinner, maybe about 1/2 inch. Put the chicken in a shallow container, or into a gallon sized zip lock bag.
• Whisk the marinade together and add it to the chicken. Massage it into the meat, seal the container or bag, and set in the refrigerator for an hour or overnight.
• For the salsa, cut the peaches into a small dice...no need to peel them. Add to a bowl.
• Mince the red onion and the jalapeño pepper. Leave the seeds in for extra heat, or leave them out if you like. Add the cilantro and lime juice and toss. Refrigerate until needed.
• Grill the chicken on a hot charcoal grill or on the stove top, about 5-7 minutes per side, or until done in the center ~ an instant read thermometer should read 165 when inserted into the thickest part.
• Serve the chicken with the salsa on top. Garnish with lime wedges.

PEACH AND JALAPENO SALSA

Steps:

• 1 Position an oven rack about 6 inches from the broiler element; preheat the broiler
• 2 Line a rimmed baking sheet with aluminum foil
• 3 Arrange the onion half, peaches and jalapenos, cut sides up, on the baking sheet
• 4 Sprinkle them with the ancho chile powder
• 5 Broil for 10 to 12 minutes, turning the sheet as needed, until all the pieces' edges are blistered and blackened
• 6 Transfer the mixture to a cutting board
• 7 Discard the peach halves' skins, which should slip off easily
• 8 For a smooth hot sauce, coarsely chop the broiled onion, jalapenos and peaches, then combine in a blender
• 9 Puree until fairly smooth, then stop to add the honey, lime juice, coriander seed and salt; puree until smooth
• 10 Taste, and add more salt, as needed
• 11 To make a chunky salsa, combine the onion, jalapenos and peaches in a food processor; pulse just long enough to reduce the mixture to smaller, discrete pieces
• 12 (Alternatively, you can chop the ingredients by hand
• 13 ) Transfer to a bowl; stir in the honey, lime juice, coriander seed and salt
• 14 Taste, and add more salt, as needed
• 15 Garnish the smooth hot sauce or chunky salsa with the cilantro and serve right away, with lime wedges

PEACH JALAPEñO SALSA

Steps:

• Directions:
• Blanch peaches by placing them in a large pot of boiling water for 30 seconds. Quickly remove them with tongs or a slotted spoon and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to slip the skin off the peaches without using a peeler or knife. Then remove the pits and chop into small pieces.
• Score the ends of each tomato crosswise. Blanch by placing them in a large pot of boiling water for 30 seconds. Quickly remove them with tongs or a slotted spoon and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to peel the tomatoes easily with a knife. Then chop into small pieces.
• Peel the onion and chop all the vegetables into small pieces. Wear gloves when chopping the hot peppers. Chop the cilantro finely, reserving some for the garnish.
• Combine all ingredients in a large cooking pot, add vinegar, honey and spices. Stir. Bring to a boil. Cook, uncovered for 5 to 10 minutes, stirring often. The salsa should be firm not mushy.
• If mixture is too thick add water by the tablespoon until right consistency is reached. If too thin, continue boiling for another 5 minutes or until enough liquid has evaporated and the mixture thickens.
• Allow to cool to room temperature, sprinkle with fresh cilantro and serve.

FRESH PEACH SALSA WITH TOMATO AND JALAPENOS

Steps:

• Mix together peaches, tomato, lime juice, jalapeno pepper, garlic, and onion in a bowl.

GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA

Steps:

• Prepare a gas or charcoal grill over medium heat, with one area set to high.
• In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
• Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
• Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.

PEACH JALAPENO SALSA

Steps:

• This salsa is so, so simple. Are you ready for it? Combine all ingredients. That's it. Serve it with tortilla chips, pita chips or even serve it over fish or chicken. Its amazing. If you would like, drizzle with honey and a little fresh lime juice. If you want it a little hotter, exchange the jalapenos for habaneros and add in about 2 teaspoons ground red pepper (cayenne). The red pepper is of course a variation. Add more of less, depending on how spicy you want it. Now sit back enjoy, you deserve it!