Fresh Peach & Pepper Salsa
This spicy, yet peachy, salsa will knock your socks off. It brings the garden to the table with its fresh and wholesome ingredients. This recipe comes together quickly and will last in the fridge for at least one week.
Equipment
- 1 saute pan
- cutting board
- knife, wooden spoon, spatula
- measuring spoons/cups
- blender
Ingredients
- 1/2-1 TBSP olive oil
- 2 C yellow bell pepper, diced
- 1/2 yellow onion, diced
- 1/2 large Anaheim pepper, de-seeded, diced add more for more spice
- 2 C fresh peaches, diced
- 1/4 C dark brown sugar
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp sea salt
- 2 TBSP rice vinegar ADD AFTER COOKING other ingredients
Instructions
- Prepare ingredients by chopping the pepper and onions. Set aside. Chop up fresh peaches into a bowl. Fill bowl with water and a small amount of SEA SALT. Let stand for a couple minutes and dump out the water. This will help the peaches not to start browning while you sauté the peppers/onions.
- In a medium sauté pan, heat a small amount of olive oil. Add chopped bell pepper, onion, and Anaheim pepper. Sauté for 5-7 minutes or until the onions are translucent.
- Add the fresh peaches, dark brown sugar, crushed red pepper flakes, and sea salt. Continue to cook for another 5 minutes.
- Remove pan from heat, and add the rice vinegar.
- Carefully pour the salsa into your blender. Follow blender instructions for blending HOT liquid. Blend to desired consistency.
- Let cool. Serve with tortilla chips or whatever you desire. This would also be great with grilled chicken.
- Store in the refrigerator for up to a week.