Peach Salsa #SundaySupper

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Welcome to Sunday Supper, where this week we are Preserving Summer Produce! This theme is very good for me, because …… I’m really ready for fall. Okay, there I said it – it’s my shameful secret. This happens to me every year about this time. Even though I know I shouldn’t, I start becoming a tad ungrateful for all the beautiful summer bounty and I just want to make chili and watch a football game. And then bake something with apples…

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So thanks to my Sunday Supper gang for encouraging me to use up that summer produce while I still have access to it, and put off thinking about fall cooking and baking for a few more weeks, as I very well should.

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My grocery store is selling lovely, local Jersey peaches, so this week I snapped some up and made you this homemade, from-scratch peach salsa. I don’t know about you, but I have *always* been sorely disappointed by store-bought fruit salsas. I have a couple of brands I trust when it comes to store-bought regular tomato-based salsas, but it seems that the minute you add the word “mango” or “peach” to the label, well, brace yourself, cuz it ain’t gonna be pretty.

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There is no disappointment with this homemade peach salsa. Oh my, it is divine. It’s the perfect balance of sweetness to salty, with the peaches being front and center without overpowering the whole thing. So perfect.

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Oh, and this is so easy to make, too! The stovetop and food processer do most of the work for you. And I really can’t stress how delicious it is. That said, it’s not terribly spicy at all – probably very kid friendly. Leave the ribs and seeds in the jalapeno, or just add a second jalapeno if you prefer it hotter. So please try this one while you can still get fresh, in-season peaches. The salsa will keep in an airtight container in the fridge for at least a week.

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Oh and be sure you give some love to my wonderful Sunday Supper peeps!

{One Year Ago: Roasted Red Pepper and Goat Cheese Pasta Alfredo}
{Two Years Ago: Mussels in Red Chile Broth, Pickled Doughnut Peaches, Mexican Lamb Barbacoa}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

1 lb. peaches (about 3 medium-to-large)
1 lb. plum tomatoes, halved
1-2 jalapeno, stemmed, seeded if desired, and halved
½ a red bell pepper, stemmed, seeded and cut into thick slices
3-4 cloves garlic, smashed and peeled
¼ red onion, peeled and root tip discarded
1 cup water
2 tsp fresh lime juice
½ cup chopped fresh cilantro
Kosher salt

First you will need to peel the peaches. To do this, bring a medium to large stockpot of water to a boil – you need just enough water to cover the peaches. Using a small paring knife, make an “X” on the bottom of each peach, a shallow cut that just cuts the skin. Submerge the peaches in the boiling water for 1 minute. Lift them out with a slotted spoon to a plate or cutting board. Let them cool a few minutes, just until you can comfortably handle them. Starting at the bottom where you made the “X”, peel off the skins. They should come off easily; if a few little stubborn bits are insisting upon hanging on for dear life at the top, don’t fuss over it. Life’s too short. Now pit the peaches and cut them into quarters.
Add the peaches, tomatoes, jalapeno(s), bell pepper, onion, and water to a large stockpot. Bring to a boil, then turn the heat down and simmer until the tomatoes are soft, about 10 minutes (I did a combination of covered and uncovered). Remove from the heat and allow to cool, about 10 minutes.
Using tongs, carefully transfer all the solid pieces to your food processor. Add the lime juice and pulse on and off until combined but still somewhat chunky. If it’s too thick, add some of the water left in the stockpot.
Stir in the chopped cilantro and salt to taste. Let it cool the rest of the way to room temperature, then either serve or store in the refrigerator.
This is fantastic as just a dip for chips, but it’s also wonderful on chicken or fish – as tacos or by themselves. Oh and it makes a ton – about 2 cups!

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68 responses to “Peach Salsa #SundaySupper

  1. I love the addition of sweet peaches to spicy salsa, Julie! What a gorgeous color it turns out!

  2. YUMmmm… I could almost smell this cooking. We love mango salsa, so I wouldn’t see why this wouldn’t be a hit at our house too. I bet it would be great of cinnamon sugar pita chits too.

  3. This salsa is calling out to me, a Georgia gal who loves jalapenos. Great way to use and save those lovely peaches.

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  8. I love peach salsa and your recipe sounds amazing! Going to try it with leftover peaches that I have. I can’t wait!

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  13. Although I’m not ready for autumn, I won’t disagree with you about this wonderful salsa! I’m going to enjoy every last fresh peach I can get my hands upon….and I know I’d love your salsa!!!

    • Texan New Yorker

      Thanks Liz! I know I *shouldn’t* be ready quite yet… I’m cooking lots with plums, nectarines, zucchini, and eggplant right now. 🙂

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  15. I love a sweet heat and this is gorgeous. The peach taste would be so good in this, I have to try!!

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  17. I love sweet and spicy salsas! This sounds divine!!

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  21. Peaches have been at such a peak this summer! This is a great way to preserve their delicious flavor. Plus, fresh salsa is always yummy!

  22. I love how savoury this is for something using an ingredient as sweet as peaches!

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  24. Such a fantastic spin on traditional salsa!

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  27. I love the idea of a peach salsa; it sounds so fragrant and summery! Beautiful photos too!

  28. My mom would love this, she’s the peach monster every August

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  30. Must say Julie your talk of apples, fall and baking makes me look forward to the approaching season. Although, your peach salsa might make me change my mind and want to stay in summer a few extra days =)

    • Texan New Yorker

      Exactly… Gotta enjoy the last weeks of summer, this lovely produce will be gone before we know it! Thanks!

  31. I love the idea of peach salsa! It sounds perfect for summer. I love fall too – it might be my favorite season. But I’m not quite ready to let go of summer 🙂

  32. I get it. I’m so tired of summer, I live in perpetual summer temps. I can’t wait for the temps to cool off a bit so cooking doesn’t feel like such a torture.

    I do love this peach salsa, and our photos are beautiful.

    • Texan New Yorker

      Thanks Christy! Ugh, yes – I grew up in those perpetual summer temps, they get really old by August. Here’s hoping your fall is nice and cool. 🙂

  33. I recently made a chunky peach salsa, but your pureed version looks absolutely wonderful … you get all the flavors in every bite!

    Thanks for sharing!

  34. Ohh you are speaking my language here. Peaches + jalapeno? Umm yes please!!

  35. I have a hard time finding a salsa I like… I’m a fan of peaches though so maybe this one is for me. It sounds delicious.

  36. Peaches make great salsa! Yours looks delicious!

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  38. I actually made a mango salsa for my in-laws when they visited last month and they said the same thing! They dont love the flavor of the fruit salsas in the stores and were shocked at how simple and quick it was to whip up at home – so I figure that means we’ll be eating lots more fruit salsas this summer! Love your recipe!! Thanks for sharing!

    • Texan New Yorker

      Thanks so much Alice! I have to make mango salsa again, it’s been years since I’ve done so and the homemade version is so much better than anything store-bought.

  39. This is right up our alley! Sweet and spicy goodness!

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