Recipe by *Sherri*
"Fresh peaches with creamy avocado, bell pepper, onions, and jalapeno make a great summertime salsa. Use as a topper for grilled fish or chicken, or just dip tortilla chips in it. Not a fan of avocados? The salsa is just as great without it. The longer it can marinate, the better it is."
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fresh peaches - peeled, pitted, and diced
jalapeno pepper, seeded and minced
red onion, minced
red bell pepper, minced
chopped fresh cilantro, or to taste
salt and ground black pepper to taste
avocado - peeled, pitted, and diced
I made this last night for appetizer; everyone loved it! Has enough spicy kick but not too hot, the peaches give it a satisfying sweet flavor, I used firm peaches so it would not be too mushy. We used pita chips with sea salt and it tasted wonderful. The avocado is a must!
I served this over grilled chicken - amazing!
The only thing that kept this from being a 5-star review is that it was WAY too onion-y. Maybe the red onion the poster used was very small, but I have only ever seen large red onions for sale. I should have gone with my gut when I thought it seemed like too much. I will try adding another peach to the leftovers to see if I can dilute the onion a bit. Other than that, to prevent the avocado going brown I added the ingredients in the order of citrus juices first, then I tossed the diced avocado in the juices before adding everything else. I also substituted basil for the cilantro. I think it could have used more heat, but that is just personal preference. I served it over broiled salmon tips with a basmati-quinoa pilaf, a spring green salad with blueberry vinaigrette, and fresh broccoli. The perfect summertime meal!
I made this for a gathering and it was a huge hit. Bright and colorful, fresh and delicious, the flavors blend wonderfully. I served this with chips for an easy and healthy salsa that everyone enjoyed. Loved it!
Good recipe, thanks!
Made the recipe as is and it was very tasty, but I felt the predominant flavor was lime and wished there was more of the sweetness from the peach. The next day I made a batch using one mango (including the juice) instead of peach, mixed it in with the original peach version that was left over and it was just excellent! The sweetness from the mango and its juices really helped round out the acidity. The mango also helped to thicken the salsa, giving it a really nice consistency that clung to tortilla chips. I highly recommend the use of the avocado, which adds to the texture, color and lends a nice creaminess. Also recommend dicing the avocado, place it in a separate bowl and bathe it in the lemon juice before adding to the salsa, if you use lime instead it makes the avocado a bit tart. With modifications, guests raved!
While this takes a lot of chopping, it is well worth the effort. I served it with chips, and everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Avocado Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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