Store-bought salsas are generally quite good, not to mention convenient, but there’s nothing like the fresh, homemade variety. Fresh tomato and peach salsa is a fantastic variation of classic salsa fresca. It’s especially welcome in midsummer, when peak tomato and peach season intersect. Feel free to use nectarines in place of peaches.
For this salsa, you’ll want the best, most flavorful tomatoes and peaches — the kind you get from your garden or a local farmers market. Use any kind of full-flavored summer tomato, including cherry tomatoes.
What a great treat this is as a dip for tortilla chips, paired with refreshing lemonade, or your favorite cocktail or brew. It’s also adds a lovely flavor twist used as a topping for tacos, tostadas, and other tortilla specialties.
Chile pepper options for tomato and peach salsa
Use one or two jalapeños for a medium-hot salsa. Those with more experienced palates are free to use as many jalapeños as they’d like. You can use other fresh chilies of your choice, like serrano or habanero, if you like you enjoy distinctive heat.
One or two chipotle peppers will make this salsa pretty fiery and smoky. A poblano pepper or two will yield a very mild effect.
If you don’t want to deal with fresh chile peppers, you can one 4- to 8-ounce can chopped mild chopped green chiles.
Roasting chile peppers (optional)
If you can think of it ahead of time, roasting chile peppers is easy to do in an oven, or better yet, a toaster oven (perfect for the compact size, unless you’re doing many at a time).
- Place chile peppers in a small baking pan or toaster oven tray (either way, lined with foil) and bake at 400º F. for 10 minutes, or until blistered and touched with brown spots; then turn the chiles over with tongs and repeat on the other side.
- Transfer the chiles to a paper bag, close it shut, and let sit for 15 or 20 minutes.
- Slip off the skins, remove the seeds, and finely chop. Make sure to protect your hands and eyes, especially when working with very hot chiles.
Can you use frozen peaches? The salsa won’t be quite as good , but it will be quite decent. That sweet twist is always a lovely surprise in salsa.
Tomato tip: I highly recommend removing the seedy part of tomatoes (if using regular rather than cherry tomatoes). Using them will make the salsa watery and, predictably, seedy — not the best thing for its consistency. Discard the seedy parts, or blend them up to use as a base for soups and stews, if you have a high-speed blender.
Fresh Tomato and Peach Salsa
Fresh tomato and peach salsa is a fantastic variation of classic salsa fresca. It’s especially welcome in midsummer, when peak tomato and peach season intersect. Feel free to use nectarines in place of peaches.
Ingredients
- 8 to 10 ounces ripe tomatoes or cherry tomatoes
- 8 to 10 ounces ripe peaches (or nectarines), pitted
- 1/4 cup finely diced red onion or 2 scallions, thinly sliced
- 1 to 2 fresh hot or mild chili peppers, seeded and minced (see options in Notes)
- 1/4 cup minced fresh cilantro
- Juice of 1 lime (about 3 tablespoons) or more, to taste
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
Instructions
- If using regular tomatoes, stem and quarter them. I highly recommend removing and discarding the seedy parts. If using cherry tomatoes, stem them and cut in half before proceeding.
- To prepare in a food processor: Simply combine all the ingredients in the container and pulse on and off until the ingredients are coarsely chopped. Don’t overdo it!
To prepare by hand: Finely dice the tomatoes, onion or scallions, and chile peppers. Stir in the remaining ingredients. - Serve at once with tortilla chips or as a topping for tacos, tostadas, and other tortilla specialties. Leftovers can be stored in an airtight container in the refrigerator for several days, but it’s best used fresh. Drain off any liquid that has formed before using again.
Notes
Use one or two jalapeños for a medium-hot salsa. Those with more experienced palates are free to use as many jalapeños as they’d like. You can use other fresh chilies of your choice, like serrano or habanero, if you like you enjoy distinctive heat. One or two chipotle peppers will make this salsa pretty fiery and smoky. A poblano pepper or two will yield a very mild effect. For even deeper flavor, see tips on roasting chili peppers above this recipe box.
If you don’t want to deal with fresh chile peppers, you can one 4- to 8-ounce can chopped mild chopped green chiles.
If you like this fresh salsa, you might also enjoy …
Fresh Tomato Salsa (Salsa Fresca)
- See more tasty vegan appetizers & snacks and sauces & dressings.
- Explore more cherry tomato recipes.
- Here are lots more vegan Tex-Mex recipes your family will love.
Photos: Tomato and Peach Salsa, Nata Vkusiday; Jalapeños, BfoHack.
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