Ya know what says summer just as much as a margarita + makes the perfect margarita companion?!
Peach Salsa does.
On a recent trip to the farmer’s market I got a little over-excited in the peach department. After purchasing a boat load of peaches I sampled some mango salsa and instantly wanted to buy a boat load of those too. But since there’s just two of us… I knew they or the peaches would go bad before we got a chance to eat them. But no worries, Peaches make a great mango stand-in. They’re super sweet with a little tang. Just perfect for that summer time happy hour.
This salsa has it all. It’s sweet, refreshing, and zesty, with just a hint of spice. Paired with a salty, crunchy tortilla chip, this dip will not disappoint.
This is also great on top of grilled fish! And probably chicken?! Can you imagine it on a fish taco though? Seriously…yum!
This salsa is mega full of antioxidants. How do I know? Look at all those colors! It’s gorgeous and bright, which is natures way of saying “eat me!” But why do we need antioxidants in the first place?!
Antioxidants help fight free radicals in the body, which are molecules that are unstable and can cause mutations in our DNA. But not all free radicals are bad, it’s just that we are exposed to so many free radical-inducing toxins (think pesticides, herbicides, tin cans, pollution, water, toxic chemicals in material and jewelry, etc.) that our bodies can be overcome by free radicals, making the consumption of whole food sourced antioxidants super important! Eating a variety of colourful produce is a great way to make sure you’re getting enough antioxidants, as well as multiple sources of them. Starting with…this salsa!
Enjoy! Let me know what you think by leaving a comment below!
| Peach Salsa | Print |
- 2 ripe peaches, pitted and diced
- ½ a red bell pepper, diced
- 1 jalapeno, seeds and ribs removed, finely diced
- ¼ cup finely diced red onion
- 2 tablespoons finely chopped cilantro
- ¼ cup diced cucumber
- juice of half a lime, about 1-2 tablespoons
- pinch of pepper
- 2 generous pinches of salt, to taste
- 1 teaspoon of honey, if necessary depending on sweetness of peaches
- Combine all ingredients except honey in a small mixing bowl and toss to combine. Taste and season with salt, if necessary, and honey, if it's not sweet enough already from the peaches.
- Serve immediately with tortilla chips or over grilled fish or chicken. It would also be great on fish tacos!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
I made this last night for a ‘Girl’s Night’ house gathering, and it was a huge hit. Absolutely delicious. The entire bowl was gone by the end of the night. Yum. Yum. Yum. Nice job sis!
Oh yay! thanks for trying it out Anna!! Glad you had fun at the girls night!!!