Best Fresh Peach Salsa Recipes

FRESH PEACH MANGO SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

FRESH PEACH SALSA

Steps:

• Place first five ingredients in a food processor; pulse until peaches are coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended., Remove to a bowl; refrigerate, covered, until serving. Serve with chips.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Steps:

• Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
• Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
• Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
• Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
• Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
• Serve on top of or alongside chilled salsa.

FRESH PEACH SALSA WITH TOMATO AND JALAPENOS

Steps:

• Mix together peaches, tomato, lime juice, jalapeno pepper, garlic, and onion in a bowl.

HONEY GLAZED PORK TENDERLOIN WITH FRESH PEACH SALSA

Steps:

• For the salsa:.
• Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
• For the pork:.
• Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
• Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
• Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
• Slice the pork and serve with the shallots and salsa.

FRESH AND SIMPLE PEACH SALSA WITH CINNAMON SUGAR CHIPS

Steps:

• Mix peaches, tomatoes, onion, cilantro, and jalapeno pepper together in a bowl; sprinkle with cardamom. Drizzle lime juice and lemon juice over salsa; toss to coat.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on a baking sheet.
• Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.

TOMATO-CHIPOTLE SOUP WITH FRESH PEACH SALSA

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.

FRESH PEACH SALSA

Steps:

• In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.

FRESH PEACH SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate at least 1 hour to blend flavors.

CORNMEAL CHICKEN WITH FRESH PEACH SALSA

Steps:

• In large bowl, mix all salsa ingredients. Cover and refrigerate until serving.
• In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is clear when center of thickest part is cut (170ºF). Serve with salsa.

CORNMEAL CHICKEN WITH FRESH PEACH SALSA

Steps:

• Fresh Peach Salsa3 cups chopped peeled peaches1 large tomato, chopped (1 cup)1/4 cup chopped fresh cilantro3 tablespoons vegetable oil2 tablespoons white vinegar1/4 teaspoon saltMix all ingredients.Prepare Fresh Peach Salsa.Mix cornmeal, salt and pepper. Coat chicken with cornmeal mixture. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Serve with Peach Salsa.1 Serving: Calories 405 (Calories from Fat 170) Fat 5g (Saturated 3g) Cholesterol 85mg Sodium 520mg Carbohydrate 31g (Dietary Fiber 5g) Protein 33g% Daily Value: Vitamin A 12% Vitamin C 30% Calcium 2% Iron 12%Diet Exchanges: 5 Lean Meat, 2 Fruit, 1 FatBetty's TipThree cups of chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.

PEACH & FRESH GINGER SALSA

Steps:

• Combine all ingredients in a medium bowl and stir well.
• Chill at least 1 hour before serving.

WW FRESH PEACH SALSA

Steps:

• Place first 5 ingredients in a food processor and pulse 5 times.
• Add remaining ingredients and pulse twice.
• Serve immeditately or cover and chill.

FRESH PEACH SALSA

Steps:

• Combine ingredients.

FRESH PEACH SALSA RECIPE - (4.4/5)

Steps:

• To skin peaches, place 2 cups of ice in a medium bowl and fill with cold water. Bring a medium pot of water to a boil. Lower peaches into boiling water for 10 seconds; remove, and immediately place them in the ice water. Using your hands, gently slide off the skins and dice the peaches, you should have about 2 cups of diced peaches. Place the diced peaches in a medium bowl and sprinkle them with lemon juice. Add the remaining ingredients and gently combine. Cover, and place in the refrigerator until ready to serve. This can be done up to a day ahead of time.

FRESH PEACH SALSA

Steps:

• In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, and cilantro. Cover and chill for 1 to 2 hours. Makes 2 cups. Serves about 8. Serve with corn chips (blue corn chips are pretty with this). Salsa is also very good when used as a condiment over grilled chicken or fish.
• NOTE: Can be made with frozen peaches but its better with fresh.

FRESH BLUEBERRY-PEACH SALSA | RECIPES | WW USA

Steps:

• Combine blueberries and peaches in a medium bowl; drizzle with vinegar and toss to coat. Serve sprinkled with basil.
• Serving size: 1/2 cup