Peach Salsa

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We love peach season which only lasts four to six blissful weeks beginning around the 10th of August. Every year, like vultures circling their prey, we watch for the Manning Orchard flags to appear, signaling peach season has begun. First comes the Glo Haven and then the Elberta variety. Elberta is known for their large “baseball” size and sweet taste with yellow skin and flesh. The Glo Haven is smooth with very little fuzz and firm with mostly red skin and a little gold background. They both taste great, although the Elberta’s are just a bit juicier and sweeter!

This year, demand was so high for peaches that Manning Orchard had us pre-order them. Towards the end of the harvest, a huge wind storm was predicted so they picked the rest of the Elberta’s and filled our orders before it hit. This is when Bill came home with a 25 pound box of peaches! My challenge? To come up with creative ways to use some of those peaches before he ate them all. That’s when Peach Salsa came to me!

Delicious, ripe, sweet peaches, red pepper, jalapeño, garlic, cilantro and red onion make the best salsa ever! Serve Peach Salsa on fish or chicken, with your favorite Mexican dish, with tortilla chips or on top of cottage cheese for a nutritious snack. It’s also good eaten right out of the bowl with a spoon!

What’s at the root of this food? Nutrient and anti-oxidant rich, juicy, sweet peaches that are sure to bring a smile to your face!

Peach Salsa

  • 2 large peaches (2 cups)
  • 1/2 cup cilantro
  • 1/3 cup red pepper
  • 1/3 cup red onion
  • 1 tsp jalapeño
  • 1 garlic clove
  • 1/2 a lime
  • Salt and pepper

Peel peaches, cut in half, remove pit, chop into small pieces and place in a mixing bowl. Wash and chop cilantro, red pepper and red onion into small pieces. Chop jalapeño and garlic into really small pieces! Gently fold all ingredients into the peaches. Squeeze lime juice over salsa and mix gently. Add salt and pepper to taste.

Root Notes

  • Depending on the variety, you may need a third peach to yield two cups. This is a rather small recipe, making one bowl-full, as pictured; if you need a bigger batch, just double it.
  • Feel free to adjust the ingredients to your taste. I like lots of cilantro but maybe you don’t and if you like more heat, just add more jalapeño.  
  • If your peaches are difficult to peel, put them in some warm water from the tap and let those babies sit for a few minutes. This makes peeling easier and takes less time than the canning method of putting them in boiling water and then quickly into an ice bath
  • Peaches are loaded with healthy things like beta-carotene, vitamin C, fiber, vitamin E, potassium and fluoride. Who knew that peaches were so good for you?
  • Peach photos courtesy of free stock photos!


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