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- Dish type
- Fruit starters
This is a super-fruity salsa, which goes particularly well with white fish, chicken and barbecued meats. Peaches and pears are simmered with onion, honey and curry powder.
12 people made this
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 2 cloves garlic, finely chopped
- 4 peaches, pitted and diced
- 1 pear, peeled, cored and diced
- 4 tablespoons honey
- 1 teaspoon curry powder
- salt and pepper to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat the olive oil in a small frying pan over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
So I have done this two ways now. Once the way the recipe states and once for a very quick, simple salsa. The quick way- we used onion (white) two peaches, a pear. Pureed to small peices, squeezed lime juice and served. Good alone and we used on tacos. Delicious. No one could help but have at least seconds and is already requesting more!-15 Aug 2009
Sweet & Spicy Peach Salsa Recipe for Canning
But in my cool, almost coastal area, of the Pacific Northwest, local peaches don’t hit farm stands with any consistency until back-to-school is in full swing and folks are lining up for pumpkin spice lattes. Which is usually the time that I am digging in my heels and hanging onto summer with an iron grip.
Don’t get me wrong — fall is actually my favorite season. But nothing beats late summer for eating fresh and local. Late summer is always a frenzy of preservation — everything seems to hit at once. Peaches, green beans, tomatoes and more– all needing to be put up for year-long eating. Every year I try to add a few new recipes to my canning repertoire. Not everything is a hit, but I am always excited to experiment. This year I have had peach salsa on the mind. Perfect for late summer potlucks and snacking, I think this peach salsa will be perfect on those dreary winter days that leave me yearning for the vibrant flavors of summer.
But before we get to my peach salsa recipe, let me tell you about a new book that should be in everything food preservationist’s kitchen!
- Quick Glance
- 25 M
- 50 M
- Makes 64 (2-tbsp) servings | 8 (half-pint) jars
Ingredients US Metric
- 6 cups (26 to 30 oz) peeled and diced hard, underripe peaches
- 1 cup granulated sugar
- 1 cup chopped red bell pepper
- 1 cup apple cider vinegar (5% acidity)
- 1/2 cup chopped red onion
- 1/2 cup cold water
- 1/4 cup lime juice (from about 3 limes)
- 1/2 teaspoon kosher salt, or more to taste
- 2 jalapeño peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1 habanero pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
Toss everything except the cilantro in a 6-quart (6-liter) stainless steel or enameled Dutch oven. Bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to a simmer and cook, uncovered, for 5 minutes. Remove from the heat and stir in the cilantro.
Ladle the hot peach jam into the still-hot sterilized jars, leaving 1/2-inch (1-cm) headspace at the top of each jar. Remove any air bubbles by stirring the salsa. Working with a single jar at a time, wipe the jar rim, center the lid on the jar, apply the band, and tighten. Repeat until all the jars are filled.
Process the jars in a hot water bath for 15 minutes following the manufacturer’s instructions. Turn off the heat, remove the lid from the pot, and let the jars stand for 5 minutes. Remove the jars from the pot and let cool. The peach salsa will keep, unopened, for up to several months. Once opened, keep the peach salsa in the refrigerator and use within a week.
Peach Salsa Gazpacho Variation
During summer, puree peach salsa with fresh local heirloom tomatoes and thin it with a little vegetable or chicken broth for a quick, spicy, cold soup.
Recipe Testers' Reviews
We eat a lot of salsa—with tacos, nachos, chips, steak, or fish fillets. However, honestly, I rarely deviate from tomato-based salsas, either raw or roasted. So it's quite a refreshing take to give this sweet and sour peach salsa a spin. It delivers huge whallops of flavor. This baby is fiery hot. I love that it uses two different peppers—the jalapeno for pure heat and grassy notes and the habanero for a much bigger kick but also for nice fruity flavors that perfectly complement the peach.
I diced them into about 1/4-inch dice. In hindsight, and after looking better at the picture, I think 1/2-inch dice might be closer to what the author intended. I felt 1/4 teaspoon is too little salt and the salsa ends up a bit flat and one dimensional. I upped that based on taste to 1 teaspoon. This really works with pork. I had some barbecue pork ribs that I shredded for tacos and this salsa was awesome on those. I also served it with Indian chicken curry! Sounds odd but works great. Kind of like a great chutney on top of the curry. I'm looking forward to giving this peach salsa a shot with some fish as well.
I got 8 half-pint jars of this peach salsa and it is excellent. The total time was only 50 minutes and the hands-on time was 25 minutes. The lime juice was accurate at 3 limes for 1/4 cup.
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How to Make Fresh Peach Salsa:
- Start with ripe yellow peaches, rinse them well, discard the pit and dice the peaches.
- Choose between fresh basil or cilantro. I’m really fond of basil during summertime and the flavors compliment each other perfectly, however a Mexican version with cilantro has its own charm.
- Acidity: you have a choice between fresh lemon or lime, choose whatever rocks your tastebuds!
- Make it spicy: jalapeno, habanero or red chili all work well here, if you are looking to spice things up quite a bit then habanero delivers the most heat.
- Balance the acidy of the lemons with a drizzle of maple syrup, make sure to taste as you go, if your peaches are very sweet you might not need to adjust anything.
- You can go for a mix of peaches and mangos if desired or any of the combinations listed below, a half and half ratio is ideal.
Serve with your favorite chips or spoon over this vegan chick’n, jackfruit tacos or vegan ribs, it really goes well with everything!
Sweet and Spicy Fresh Pear Salsa
I love salsa, it may as well be a food group (really anything tomato based), throw some fruit into the mix and it’s an instant siesta in my mouth! One of my favourite treats is chips and salsa so today I wanted to share a yummy Sweet and Spicy Fresh Pear Salsa recipe with you that is on the top of my list.
This pear salsa recipe is one of those things I make when I have a bunch of stuff in the fridge that is getting on the withery side, and of course in the early fall when tomatoes and pears are abundant. It can be executed in a few ways- the dump a bunch of stuff in a pot and let boil its heart out, then eat it all in one sitting (which is usually my method), or follow the recipe and preserve it for enjoying down the road.
We loved this peach salsa made with the chipotle and red onion option.
Make sure to finely dice your onion (mincing is even better) so it blends in with the ripe peach well. Peaches blend well with other stone fruits too!
We didn&rsquot peel our peaches and loved the look of the skin, but for a smoother texture you can peel the skin off the peaches.
Pork and peaches are such a yummy combination, so I say try serving the peach salsa over grilled pork chops!
Grilled Peach Salsa
This grilled peach salsa recipe will top any mango salsa. Food blogger Jenna Weber suggests letting the recipe sit in the fridge overnight to meld the flavors. She shares her ideas in a full post on the Fresh Tastes blog.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.
Peach Habanero Salsa Recipe
12 c chopped pitted peeled peaches
2 habanero peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 c loosely packed finely chopped fresh cilantro
1/4 cup honey (or substitute agave nectar or white sugar)
2 cloves of minced garlic
In a nonreactive pot add vinegar. Chop peaches and add to vinegar to prevent browning. Add remaining ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened &ndash about 10 minutes. Remove from heat. If you do not plan to can this recipe, let cool and serve. Prepare canner, jars and lids. Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa.
If canning: Prepare canner, jars and lids. Process in water bath canner 15 minutes. Will make approximately 8 pint jars.
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Recipe: Summer Peach Salsa
My boyfriend is currently working on the set of a movie filming in Atlanta. Needless to say, he’s been working crazy hours and always comes home with war stories from the front line. For the most part, locals have been very welcoming of the Hollywood crowd to our sleepy Southern city. I’m just hoping we can teach those Angelenos a thing or two about Southern hospitality (and food!).
Last week a big scene was being filmed at a major downtown intersection, and the crew was using a church parking lot as “base camp” to keep extra cars and trucks away from traffic. A sweet old man and his wife who care for the church grounds were on hand to assist with any problems (and perhaps get a little peek at all the madness). It just so happens that this man also sells fresh Georgia produce from the parking lot on weekends. He’s not a farmer, but over the years he’s gained a lot of farmer friends and swears their fruit and veggies are the best in the city.
You can imagine the gentleman’s curiosity was sparked when he noticed the on-set caterer — brought in all the way from California — working with some peaches for a crew dessert. Frozen peaches, mind you. He approached the cook and mentioned he had some fresh peaches available if he wanted to try them. The cook seemed disinterested. “My peaches are fine, but thank you.” However the nice man persisted. He brought over a fresh peach from his truck, sliced it up with a pocket knife, and offered up a piece to the cook. The cook begrudgingly accepted. After a moment, he wiped his mouth and grinned. “Now that really is a mighty fine peach, sir.”
Yep, we sure are proud of our “mighty fine peaches” here in Georgia. There’s a reason we are called the Peach State (despite others’ claims). That sweet church man just so happened to send my boyfriend home with some peaches, too. I wanted to do them justice, so I decided a spicy peach salsa would showcase them nicely. The beauty of this recipe is that it goes with just about anything. I happened to have a beautiful piece of salmon around, so it got dolloped on top. But you could pile this on grilled bruschetta or scoop it up with chips. However you eat it, it’s delicious.
Oh, and like any proper Southern girl would do, I packed up the leftover salsa in a Tupperware and sent it back over to the church with my boyfriend. It wouldn’t be right to not let that man taste the power of his peaches. Apparently his wife want crazy for it and demanded the recipe. Well, here ya’ go!
How to Make Peach Salsa
Making Peach Salsa is simple and quick! Dice, combine, stir and enjoy!
- Core peaches: Using a sharp knife, slice peach to the pit in half all around. Then slice into quarters. Now it should be easy to remove the pits.
- Dice peaches: Make sure your knife is sharp before dicing peaches so you don’t end up with mushy salsa.
- Chop remaining ingredients: Chop tomatoes, onions, cilantro and peppers to roughly the same size to ensure you get all the amazing flavours in one bite.
- Combine: Stir all the chopped ingredients together and add lime juice, salt and pepper.
- Refrigerate salsa: It is best to refrigerate peach salsa for at least 15 minutes so all the flavours can combine.