Rita's Roasted Peach Salsa

2
ilovebaking 0

"This recipe is a little different, in a good way! I was experimenting in my kitchen and thought it was good enough to share! It's super easy to make and is just as easy to modify. I purposely omitted the broiler temperature, as broiling is done to taste."
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Ingredients

1 h 30 m servings 38 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet.
  3. Broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
  4. Dice the roasted vegetable and peach and transfer to a bowl. Add lemon juice, sugar, salt, and parsley; toss to coat. Refrigerate at least 1 hour for flavors to blend.

Reviews

2

The entire family loved it. Ate it over grilled pork chops but would go great with chicken, beef, fish. Very versatile. I used red onion and green pepper because that is what I had in the hou...

I thought this salsa was tasty, but it turned out too mushy/runny with cooked tomatoes. I would make it again but would not roast the tomatoes - only the other veggies and the peach.