A great salsa recipe for peach season. The flavor of this is so addictive. Fresh tomatoes, peaches, sweet onion, cilantro, chipotle chile in adobo … everything you want in a robust salsa.
I bought a case of Colorado Western Slope Peaches and have been trying like heck to get them used up. Cooked… sliced…grilled…I’ve frozen a couple of bags and yipee, this recipe used one more whole peach! 17 down, 13 to go.
I call it Peacho de Gallo. This really ended up being delicious. I grilled pork chops last night and served them topped with a spoonful of my new creation; Peacho de Gallo. And of course, have some tortilla chips on hand. You’ll want to dip and enjoy.
- 5 medium tomatoes chopped
- 1 peach peeled and diced
- 1/2 sweet onion diced
- 1 lime juiced
- 1/4 cup chopped cilantro
- 1 Serrano chile seeded and minced
- 2 tablespoons minced roasted Hatch Chiles
- 2 chipotle chiles in adobo seeded and minced
- 1-1/2 teaspoon adobo sauce from the can of chipotles in adobo
- 1 garlic clove minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
In a medium bowl, combine all ingredients. Stir gently but well to combine. Will keep in the refrigerator for 1 week.
Note: Whole Foods is the only place I can find that are roasting Hatch Chiles. Our Farmer’s Markets have Colorado grown and roasted chiles. Those are very good too, I just love the Hatch. Special flavor. If you want to learn more about Hatch Chiles, click here.
Peach Salsa Recipe …It’s What’s For An Appetizer