Peach Salsa Ii Recipes

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FRESH PEACH SALSA



Fresh Peach Salsa image

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

4 medium peaches, peeled and quartered
2 large tomatoes, seeded and cut into wedges
2/3 cup chopped sweet onion
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and sliced
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops

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 SALSA



Peach Salsa image

Make and share this Peach Salsa recipe from Food.com.

Provided by William Uncle Bill

Categories     Sauces

Time 45m

Yield 8 1/2 pints

Number Of Ingredients 11

6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Steps:

  • Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
  • Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
  • Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
  • In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
  • Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
  • Adjust seasonings to taste.
  • Add more cayenne pepper if you desire a spicier taste.
  • Ladle salsa into hot jars to within 1/4 inch of top for headspace.
  • Remove air bubbles by sliding a rubber spatula between the glass and salsa.
  • Re-adjust the headspace to 1/4 inch.
  • Wipe jar rim to remove any stickiness.
  • Center lid on top of jar; apply screw band just until finger tight.
  • Place jars in a hot bath in a canner and process for 10 minutes.
  • Remove jars and place on a towel, then cover with another towel to cool slowly.
  • Jars are sealed when the lids pop and are curved down, (concave).
  • Label jars and store in a cool, dark place.
  • NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

PEACH SALSA



Peach Salsa image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 3 gallons

Number Of Ingredients 10

12 cloves garlic
6 red onions
6 jalapenos
6 red bell peppers
3 teaspoons chili powder
3 teaspoons kosher salt
3 teaspoons freshly ground black pepper
12 limes
Three #10 cans (106 ounces each) peaches in syrup, drained (retain the syrup in case needed)
12 cups fresh cilantro, chopped

Steps:

  • Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches.
  • Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.

PEACH SALSA II



Peach Salsa II image

Make the most of peach season with a few jars of this sweet peach salsa.

Provided by LORISNOW

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 1h35m

Yield 28

Number Of Ingredients 13

4 cups fresh peaches - peeled, pitted and chopped
½ cup chopped onion
½ cup chopped red bell pepper
4 jalapeno peppers, minced
¼ cup chopped fresh cilantro
3 cloves garlic, minced
1 ½ teaspoons ground cumin
¼ cup distilled white vinegar
1 teaspoon grated lime zest
¼ cup white sugar
1 (49 gram) package light fruit pectin crystals
3 ½ cups white sugar
canning jars

Steps:

  • Sterilize jars and lids.
  • In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
  • Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4.9 mg, Sugar 28.2 g

PEACH SALSA



Peach Salsa image

Provided by Marian Burros

Categories     condiments

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon coarsely grated fresh or frozen ginger
2 tablespoons chopped fresh cilantro
4 large ripe peaches

Steps:

  • Stir sugar and lime juice in serving bowl.
  • Grate ginger; wash, dry and chop cilantro; peel and slice peaches. Add to bowl and stir to mix well.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 31 grams

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Top Asked Questions

How do you make Peach salsa at home?
Directions. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes. Pour peach salsa...
How do you make Peach pectin sauce?
Sterilize jars and lids. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
What do you eat Peach salsa with?
I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips. I love peach salsa! This is also good made with mangos, pineapple, papaya, plums, or any combination. Great with grilled chicken, turkey, or pork.
What do you put in a peaches and tomatoes salad?
4 medium peaches, peeled and quartered. 2 large tomatoes, seeded and cut into wedges. 2/3 cup chopped sweet onion. 1/2 cup fresh cilantro leaves. 2 garlic cloves, peeled and sliced. 2 cans (4 ounces each) chopped green chilies. 4 teaspoons cider vinegar. 1 teaspoon lime juice.

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