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Absolutely Fantastic! Everyone I’ve made it for has asked for the recipe! I only had 2 jalapeños and it was just the right amount! How long will it keep and have you ever kept it long term?Thanks!
I love this salsa. Made it several times. Served mostly with fish but also with grilled chicken. I added some grapes. Yummy!
Wow, I just realized that the last post/comment on this recipe is MINE from a year ago! And my menu is almost the same…how funny.
I’ve made this several times, and we have really enjoyed the blend of flavors. Today, I made it ALMOST exactly the same (nectarine instead of peach, and agave syrup instead of sugar) but I made a hot version! Sauteed the onion, jalapeno, and nectarine in a little olive oil, added s/p, lemon juice, fresh parsley and finished with a pat of butter off the heat. Served over grilled boneless chicken breast that I’d marinated in apricot brandy, canola oil, and parsley. #Actually put about a tablespoon or so of the marinade into the “salsa” as well, and cooked off the alcohol). Served over basmati rice with some sauteed zucchini….fabulous!
Elise, your site has become both a great source of recipes and a great source of inspiration and ideas! That’s what cooking is all about! Yay, food!
DEEE-licious! (even though I had to make some substitutions based on what I had in the fridge and garden! I used parsley instead of mint, half lemon/half lime juice, and omitted the ginger. Also used agave syrup instead of sugar.)
I served it over lemon-peppered chicken breasts with basmati rice, and spinach sauteed with garlic and red pepper flakes. Dearest husband said, “Great meal!” Thanks, Elise.
Can you can this by any chance? (Hot water processing.)
Hi Ingrid, this salsa is made with uncooked ingredients, so it doesn’t lend itself to canning. ~Elise
I’m going to make this salsa and serve it with Jerk Chicken and I think it will go splendidly. Thanks so much for the recipe!
Oh this is going on some endive with some goat cheese…mmm delicious!
Thanks for the recipe. I have a peach tree with an abundance of peaches that I don’t know what to do with. This is another great way to use them. I’m going to try canning peaches for the first time so we will see how it goes. Do you have any recommendations on where I can go to find information on canning fruit? Thanks!
We add ascorbic acid and sugar to cut fruit and store ours in the freezer. Instructions here. ~Elise
I don’t have a food processor. Suggestions on how to work around that?
Easy. Mince the ingredients with a knife. Food processor just saves a little time. ~Elise
I went to a neighborhood meeting and pot luck last week, were someone had brought something like this salsa, only they had added avocados. I asked who had made the salsa but was never able to find out. Have you ever heard of adding avocados to your peach salsa?
I was once in a class taught by Diana Kennedy, the grande dame of Mexican cooking, who prepared a guacamole made with peaches, avocados, grapes, and pomegranate seeds. So yes, avocados will work fine with the peaches in salsa. ~Elise
It’s fantastic! I adore a good sweet and spicy combo!
This looks so good…it makes me wish my husband would eat stone fruit! Though I could gobble this up on my own, do you have any ideas about other fruits that could work? Melon? Tart berries, perhaps?
I’m of the opinion that you can make salsa with practically anything. Look at our salsa recipes for ideas. ~Elise