This peach salsa is a perfect summer collaboration of sweet, spicy, and refreshing. Peaches are abundantly available at farmer’s markets all over town right now, and they are those perfectly plump, medium-sized peaches that get ripe in a day and melt in your mouth. You get the point – I’m obsessed with peaches. In fact, all of the food that I made last weekend was peach-themed.
I served this salsa both with shrimp burgers (which were amazing, and I’ll tell you about them soon) and with quesadillas. It would also be awesome on its own with tortilla chips and would make a great topping for other fish dishes, I suspect.
Spicy Peach Salsa
- 3 ripe peaches, about 1 pound
- 1/4 cup red onion, finely diced
- 1 jalapeno pepper, minced (we left the seeds in ours for more spice, but you could also seed the pepper for less spice)
- 1 tablespoon minced fresh cilantro
- 1 tbsp lime juice
- Kosher salt, to taste
First things first: peel the peaches. This is a much, much easier process if your peaches are ripe. Peeling unripe peaches is a pain and results in tiny little flecks of peach skin being painstakingly picked off. If your peaches are ripe, the skin should come off in two or three big sheets. Also, they’ll taste better. Just a tip!
To peel your peaches, fill a large pot with water and bring to a boil. Drop the peaches into the boiling water for approximately 30 seconds. Using a slotted spoon, remove the peaches and immediately submerge into a a bowl filled with ice water to stop the cooking (and so that you don’t burn your fingers when you peel the peaches!) Gently peel the peaches using your hands. Chop the peaches into small cubes.
Combine the diced peaches, onion, jalapeno, cilantro, and lime juice. Season with a pinch of kosher salt. Chill the salsa for an hour before serving to allow the flavors to blend (if you can resist digging in immediately). Enjoy!
Source: slightly adapted from this recipe on The Kitchn
Budget Breakdown: $2.50 for about 2 cups of salsa
- Peaches (buy them at the farmer’s market for the best price and quality this time of year): $1.50
- Red Onion: $0.25
- Jalepeno (also from the farmer’s market): $0.25
- Cilantro: $0.50
Making salsa at home is probably a pretty good deal in the summer when fresh fruits and vegetables are plentiful and reasonably priced. I’d venture to guess that this salsa would be much more expensive to make in the winter, unless you used canned or frozen peaches, which might be ok. But, it definitely wouldn’t taste as awesome as fresh!
That’s a frugally foodie tip for you – eat with the seasons. It’s probably always much less expensive to eat produce that is in season than trying to procure ingredients when they aren’t in season and have to be shipped halfway around the world to reach your grocery store. Of course, if you live in California, you might be much happier about eating with the seasons than those of us in the Northeast!
I hope you enjoy this delicious, summery salsa as a topping on many dishes to come!