Best Golden Tomato And Peach Salsa Recipes

Fresh Peach Salsa with Tomato and Jalapenos image

Provided by DarlingCook

Time 15m

Yield 6

Number Of Ingredients 6

2 large fresh peaches - peeled, pitted, and chopped
1 tomato, chopped
1 lime, juiced
½ jalapeno pepper, finely chopped, or more to taste
1 clove garlic, diced
1 tablespoon diced yellow onion

Steps:

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

Nutrition Facts : Calories 20.6 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 3.4 mg, Sugar 3.6 g

Grilled Peach and Tomato Salsa image

Provided by Food Network

Categories condiment

Time 50m

Yield 6 servings

Number Of Ingredients 8

3 ripe peaches, halved and pitted
3 medium tomatoes, halved
1 tablespoon vegetable oil, plus more for grilling
3 tablespoons lime juice
2 garlic cloves, minced
1 jalapeno, seeded and minced
Kosher salt and freshly ground pepper
1/3 cup finely chopped fresh cilantro

Steps:

Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.

Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams

Peach & Tomato Salsa image

Provided by Preschool Chef

Time 1h20m

Yield 12 pints

Number Of Ingredients 13

9 cups fresh peaches, chopped
2 tablespoons lime juice (fresh or bottled)
4 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes )
2 large bell peppers, diced
1 large red bell pepper, diced
2 cups sweet onions
1/2 cup jalapeno, diced (canned or fresh)
1/4 cup cilantro
1 cup vinegar
3 garlic cloves, chopped
1 tablespoon cayenne pepper
3 tablespoons honey
1 tablespoon crushed red pepper flakes

Steps:

Peel, pit, and chop peaches, and mix with lime juice.
Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
Turn heat to simmer.
Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
Place jars in canning pot. Add water, making sure tops of lids are covered.
Bring canner to boil, and process for 10 minutes.
Remove jars from canner, and place on towel in a cool spot.
In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
Allow to sit without moving for about 2 days.
Label and store jars in a cool, dark place.