It is the perfect time of year for peach salsa! Peaches are one of my favorite summer fruits. They’re juicy, sweet enough on their own to satisfy a dessert craving, and wonderful in many desserts. Normally I enjoy the skin quite a bit, but there are certain recipes where it can create an undesirable texture. Jam is a good example. Sometimes it’s undetectable in baked desserts like cobbler, but there’s a chance of the skin separating from the fruit, making it more noticeable. At any rate, it’s a good skill to have in your back pocket for both sweet and savory recipes.
For peach salsa, you always want to use peaches that are ripe but not too ripe. If they’re very soft, they’ll be difficult to peel. If you’re planning on chopped them after blanching, it might be almost impossible (this will be less of a concern with pureed peaches, though halving them will be a messy experience. Half them over a blender or bowl to avoid losing those wonderful juices).
Less is more when it comes to length of time in the boiling water. The goal is to separate the skin, not cook the peaches. If they’re cooked, the structure will soften, resulting in a texture not unlike the overripe peaches you want to avoid in the first place.
- 4 Stemilt peaches, ripe but not mushy
- 1 pint grape tomatoes
- Juice from 1 lime
- 1-2 serrano peppers, finely diced (see note)
- 1 cup diced shallot or red onion
- 1/4 cup coarsely chopped fresh cilantro
- 1 tsp kosher salt, or to taste
- 1/2 tsp ground black pepper, or to taste
- Optional: tortilla chips for serving
This salsa recipe offers a nice seasonal twist utilizing fresh Washington-grown peaches.
- Bring a large pot of water to a rolling boil. Set a large bowl of ice water nearby.
- Use a paring knife to draw an X into the bottom of each peach, piercing the skin surface but avoiding the flesh.
- Using a slotted spoon, carefully add the peaches to the water, one at a time.
- Blanch for approximately 3 minutes, then transfer to the ice water to halt the cooking process.
- While the peaches are cooling, slice the tomatoes into 1/4 or 1/8 pieces, depending on how chunky you like your salsa.
- Once the peaches are cool enough to handle, peel them, starting from the skin separated at the X. If there are any stubborn areas that won’t detach, use a paring knife to help separate the skin.
- Dice the peaches into pieces that are similar in size or slightly larger than the tomatoes.
- In a large bowl, combine the tomatoes, peaches, lime juice, serrano peppers, shallots, cilantro, salt and pepper.
- Taste, and adjust seasonings if desired.
- Salsa will keep in the refrigerator, covered, for up to one week, though it will taste best if used within 3-4 days.
- Use more or less serrano pepper depending on desired heat level. You can also omit them entirely if you don’t like heat, or substitute half of a small green bell pepper for color. Adding some of the white pith and seeds increases the intensity of the heat. If you’re unable to locate serrano peppers, jalapenos can be substituted.
- I prefer using shallots over red onions in this recipe. The raw flavor is a bit milder.
Per Serving (Peach Salsa)
- Calories: 100
- Carbohydrate Content: 24g
- Fat Content: 0g
- Protein Content: 3g
- Sodium Content: 398mg
- Sugar Content: 15g