Best Chipotle Peach Salsa With Cilantro Recipes

Chipotle Peach Salsa image

Provided by Christin Mahrlig

Number Of Ingredients 9

3 tp 4 medium peaches, (peeled and diced)
1/3 cup finely diced red onion
1/2 red bell pepper, (finely diced)
3 to 4 chipotle peppers in adobo sauce, (minced)
2 garlic cloves, (minced)
1 teaspoon grated fresh ginger
1/3 cup chopped fresh cilantro
juice from 1/2 a lime
salt

Steps:

Combine peaches, red onion, red bell pepper, chipotle peppers, garlic and ginger in a medium bowl.
Add cilantro, lime juice and a few pinches of salt. Stir to mix.
Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 71 kcal, ServingSize 1 serving

Peach Salsa with Cilantro and Lime image

Provided by ryan770

Time 45m

Yield 6

Number Of Ingredients 5

4 fresh peaches - peeled, pitted, and diced
¼ red onion, finely chopped
1 tablespoon chopped fresh cilantro
1 lime, juiced
1 teaspoon white sugar

Steps:

Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 22.7 calories, Carbohydrate 5.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 5 g

Tomato-Chipotle Soup with Fresh Peach Salsa image

Yield Makes 4 servings

Number Of Ingredients 8

2 1/2 pounds plum tomatoes, seeded, chopped (about 6 cups)
1 cup (about) tomato juice
4 tablespoons chopped onion
3 tablespoons chopped fresh cilantro
2 teaspoons (or more) chopped canned chipotle chilies*
1 garlic clove, minced
1 ripe peach, peeled, pitted, diced
1 teaspoon minced jalapeño chili

Steps:

Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.)
Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.