Peach Jalapeño Salsa
There’s nothing that celebrates summer quite like sweet ripe peaches. This delicious Peach Jalapeño Salsa features juicy ripe peaches, sweet red pepper, tomato and finely chopped red onion with the added kick of jalapeño and smoky chipotle pepper.
Servings: 8
Calories: 77kcal
Cost: $5
Equipment
- Knife
- large pot
Ingredients
- 4 large peaches
- 4 large tomatoes
- 1/2 cup red onions finely chopped
- 2 jalapeño peppers seeds removed and finely chopped
- 1/2 large sweet red pepper seeds removed and finely chopped
- 1/4 cup finely chopped cilantro
- 1 teaspoon minced garlic
- 1/2 teaspoon ground chipotle pepper more for more heat
- 1 teaspoon ground cumin
- 2 Tablespoons honey
- 2 Tablespoons white vinegar
Instructions
- 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.
Notes
- For the best salsa, be sure to use fully ripe fruit. It should be firm and fragrant. The blush colour of a peach indicates the variety of peach not its ripeness.
- Peaches will continue to ripen once picked. So if your produce is hard as a rock, you can speed up the ripening process by placing the fruit in a fruit ripening bowl or inside a loosely closed brown paper bag on your counter. Refrigerate peaches only after they are ripe.
- Try not to chop the fruit too finely. You're aiming for a texture like a chutney rather than a sauce.
- Always wear gloves when chopping raw hot peppers like jalapeño! Hot peppers contain capsaicin which can cause your skin to feel as though it's burning.
Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 441mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1476IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 1mg