No ImagePeach Salsa

Did you make it? Rate it!

  1. Michele

    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?


  2. flowerek

    I love this salsa. Made it several times. Served mostly with fish but also with grilled chicken. I added some grapes. Yummy!


  3. Jane

    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!


  4. jane

    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.

  5. Ingrid

    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

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