Best Peach And Tomato Salsa Recipes

GRILLED PEACH AND TOMATO SALSA

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.

FRESH PEACH SALSA WITH TOMATO AND JALAPENOS

Steps:

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

GOLDEN TOMATO AND PEACH SALSA

Steps:

• Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
• While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
• Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
• Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

TOMATO, PEACH AND RED ONION SALSA

Steps:

• In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
• Mix the remaining 1/3 cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24 1/2-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.

PAN-ROASTED SALMON WITH BLACK PLUM, PEACH, AND TOMATO SALSA

Steps:

• In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
• Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.

PEACH AND TOMATO SALSA

Steps:

• Mix everything and chill