Peach Salsa
From acemom 13 years ago
- 20 minutes to make
- Serves 2 quarts
I looked at several recipes and decided to use what I had on-hand. It's a great use for peaches that are less than desirable to eat raw because of bruising/soft spots, etc. Blanch the peaches whole for 30-45 seconds, then submerge in ice water; the peel comes right off. Read more I use a no-heat jalepeno and a regular one for a little zip. The pepper flakes I used are a blend of many varieties of dried peppers. See less
Ingredients
- 8 peaches, peeled & diced (about 4 pounds) shopping list
- 3 tomatoes, diced shopping list
- 1 C. red onion, diced shopping list
- 1 bell pepper, diced shopping list
- Jalepeno, diced small shopping list
- juice of 2 limes shopping list
- 1 T. local honey shopping list
- fresh parsley shopping list
- Dried pepper flakes to taste shopping list
How to make it
- Prep all veggies.
- Mix all ingredients gently.
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