Best Mikes Peach Salsa Recipes

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

Ingredients

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

PEPPY PEACH SALSA

Peppy Peach Salsa image

Garden-fresh salsas are one of my favorite condiments. So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better. -Jennifer Abbott, Moraga, California

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

Ingredients

2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon minced garlic
1/8 teaspoon ground ginger
2 fresh peaches, peeled and diced
1/2 green serrano chile pepper, seeded and minced
1/2 red serrano chile pepper, seeded and minced
1/2 small yellow chile pepper, seeded and minced
2 teaspoons minced fresh cilantro
Tortilla chips

Steps:

In a small bowl, combine the lime juice, honey, garlic and ginger; let stand for 5 minutes. Stir in the peaches, peppers and cilantro. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.

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

Ingredients

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.