Fresh fruity salsas like this Fresh Peach And Tomato Salsa are a delight in the warm summer months when fresh peaches and tomatoes are at their peak of flavor and availability. Serve it as an appetizer with cream cheese and crackers, as a condiment for grilled chicken, pork or fish or as a topping for tacos and salads. Regardless, it's certain to add a fresh pop of flavor to any meal.
Fresh Peach And Tomato Salsa
Making fresh salsa is incredibly easy and if you've never tried you really should. In particular when fresh produce is available and at its peak of freshness. When making salsa, there are many different techniques depending on the end result and flavor you're trying to achieve. This recipe is a fresh salsa, meaning none of the ingredients were roasted, grilled or broiled. It's good and good for you. Another fruity salsa we love is this Pineapple Mango Salsa for a summertime condiment or the peach salsa that goes with this Grilled Chili-Lime Chicken.
Make Fresh Salsa in a Snap
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Helpful Kitchen Items:
Fresh Peach And Tomato Salsa
- ⅓ cup white distilled vinegar
- 1 ½ Tbsp granulated sugar
- 2 tsp tomato paste
- 5 medium roma tomatoes
- 3 medium ripe peaches
- 1 medium purple onion
- 1 medium jalapeno pepper
- ½ medium red bell pepper
- 4 garlic cloves peeled and minced
- handful of cilantro [around ½ cup packed]
- 1 Tbsp lime juice
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp cayenne
- On the stove top in a small saucepan., heat the vinegar, sugar and tomato paste together until the sugar dissolves and the tomato paste has melted completely, then remove from the heat.
- Clean all of the vegetables thoroughly. Peel the onion and peaches and remove the pit.
- Cut all of the veggies and peaches into similar size chunks. When cutting the jalapeno pepper, leave the seeds in only if you like your salsa really spicy, otherwise, use a teaspoon to remove them.
- Place the blade attachment into the center of the food processor, then begin to layer the ingredients evenly around the blade. Reserve the garlic cloves to add later.
- Add the cilantro close to the top so it won't over process.
- Add 1 tablespoon of fresh lime juice, 1 teaspoon of salt, ½ teaspoon of cumin and ¼ teaspoon of cayenne pepper. Place the top firmly on the food processor and lock it into place.
- Use the pulse feature to process the salsa. Drizzle the vinegar mixture in through the tube at the top while you pulse.
- Remove the lid and taste. Adjust the seasonings, if needed. Depending on how ripe your peaches are, you may like it a little sweeter, or the cayenne may need adjusting.
- Mince the garlic by hand. Stir it into the salsa at the end of processing.
- Store in an airtight container. Chill thoroughly for at least 2 hours before serving.