Chipotle Peach Salsa

We swapped garden produce with friends while on a Sunday afternoon visit this week. We traded a small box of our homegrown grapes and apples for some of their fresh tomatoes and peaches!

Since lentil tacos were on our menu for dinner the next day, I decided to mix up a peach salsa as a topping from the lovely new additions to our fruit basket.

For the chipotle, I usually get a small can in the ethnic food sections at the grocery store, and refrigerate the peppers to use as needed. If you prefer it more mild, just omit the chipotle.

Chipotle Peach Salsa

1 large, ripe Peach
1 large, ripe Tomato
1/4 cup minced Red Onion
1 Chipotle Pepper (optional)
1 Tbl. raw Apple Cider Vinegar
1 small clove minced Garlic
1 tsp (or to taste) Real Salt
2 Tbl. (several leaves) fresh Basil (not dried)

Mince up the peach, tomato, chipotle (if using), red onion, and garlic. Stir in the vinegar, salt, and basil. Serve.

Note: I chopped up the peach and tomato into large pieces in the photo, but we found that it was better with smaller, minced pieces to make a salsa.

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2 comments to Chipotle Peach Salsa

  • I recently tried mango salsa and was surprised at how much I liked it (on tilapia). I’ll have to try your chipotle peach salsa too! Did you use it on the tacos or separate with your fruit. Sorry … I’m just not sure how to try this wonderful recipe. :) (I never would have thought mangos and fish were a great combo either.)



    Michele Reply:

    We used it right in the tacos. :)


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