Best 4 Peach Tomato Salsa Recipes
Indulge in the vibrant flavors of summer with our guide to crafting the perfect peach tomato salsa. This versatile condiment is a delightful blend of sweet and savory, adding a burst of freshness to your favorite dishes. Whether you’re grilling, barbecuing, or simply seeking a zesty addition to your meals, this article provides expert tips and recommendations for creating a tantalizing peach tomato salsa that will elevate your culinary creations. From selecting the ripest tomatoes and peaches to mastering the art of balancing flavors, we'll guide you through each step of the process, ensuring a homemade salsa that will impress your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
PEACH & TOMATO SALSA
This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!
Provided by Preschool Chef
Categories Lunch/Snacks
Time 1h20m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
GRILLED PEACH AND TOMATO SALSA
This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version. Try this salsa as-is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi.
Provided by Food Network
Categories condiment
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
- Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
- Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
- Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.
Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams
PAN-ROASTED SALMON WITH BLACK PLUM, PEACH, AND TOMATO SALSA
Steps:
- In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
- Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.
PEACH AND TOMATO SALSA
Steps:
- Mix everything and chill
Tips:
- Use ripe peaches and tomatoes for the best flavor. - If you don't have fresh peaches, you can use canned peaches, but be sure to drain them well. - Add a little bit of sugar or honey to the salsa if you like it sweeter. - You can also add a bit of spice to the salsa by adding diced jalapeño pepper or cayenne pepper. - If you want a chunkier salsa, chop the peaches and tomatoes into larger pieces. - For a smoother salsa, blend the peaches and tomatoes in a food processor. - Serve the salsa immediately or chill it for later.Conclusion:
Peach tomato salsa is a delicious and refreshing salsa that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, spicy, chunky, or smooth, there is a peach tomato salsa recipe out there for you. So next time you have a party or potluck, be sure to bring a bowl of peach tomato salsa. It is sure to be a hit!
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