10 minutes
A refreshing and sweet salsa made with ripe peaches, zesty lime, and a hint of heat from chiles, perfect for dipping or as a topping.
Peaches, Blanched, peeled, and diced
0 oz
Small Red Onion, Finely diced
each
Jalapeño Chile, Deseeded, deveined, and diced
each
Lime, Juiced
each
to taste
Cilantro, Chopped
tablespoons
1. Blanch Peaches
Bring a pot of water to a boil. Carefully lower in the peaches and blanch them for 10 to 15 seconds. After blanching, immediately transfer the peaches to an ice bath or cold water to stop the cooking process. Once cooled, peel off the skin of the peaches.
2. Dice Ingredients
Dice the peeled peaches into small, uniform pieces and set aside. Finely dice half of a small red onion and a serrano or jalapeño chile, making sure to remove the seeds and veins.
3. Mix Salsa
In a mixing bowl, combine the diced peaches, onion, and chile. Squeeze the juice of one lime over the mixture. Add salt to taste and 1 to 2 tablespoons of chopped cilantro. Stir everything together until the salsa is well mixed and vibrant in color.
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