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
WW FRESH PEACH SALSA
from the spring edition of weight watchers "5 ingredient 15 minute cookbook". Havent tried it yet, but with a points value of 0 I will be soon!
Provided by Jennygal
Categories Lunch/Snacks
Time 10m
Yield 1/4 cup, 10 serving(s)
Number Of Ingredients 9
Steps:
- Place first 5 ingredients in a food processor and pulse 5 times.
- Add remaining ingredients and pulse twice.
- Serve immeditately or cover and chill.
Nutrition Facts : Calories 23.1, Fat 0.1, Sodium 2.2, Carbohydrate 5.4, Fiber 1, Sugar 3.9, Protein 0.8
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
COLORFUL SUMMER PEACH SALSA
It may sound strange, but this fruity summer salsa is really good, and quite beautifully colored! I was hoping to make peach salsa one night and was improvising and experimenting and came up with this variation featuring peaches, cucumber and coconut. I recommend making this dish day-of, it's much prettier when it's fresh.
Provided by Bito
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Stir together peaches, cucumber, tomato, red onion, cream of coconut, cilantro, lime juice, and chili powder in a large bowl. Place in the refrigerator until flavors combine, about 1 to 2 hours. Serve at cool room temperature.
Nutrition Facts : Calories 119 calories, Carbohydrate 20.3 g, Fat 4.5 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 21.6 mg, Sugar 18.3 g
PEACH SALSA
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
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.
FRESH PEACH SALSA
Try our Fresh Peach Salsa for an exciting new topping. Our Fresh Peach Salsa is sweet and savory with some jalapeño added for an extra, spicy kick.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Combine ingredients.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
- Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
- Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!
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