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1 cup fresh peaches, diced
1 cup fresh pineapple, diced
1 cup fresh Roma tomato, diced
1 cup sweet onion, diced
1 red bell pepper, diced

2 jalapeno peppers, seeded and diced

Summer is upon us and today I am sharing a fabulous summer salsa that I know you are going to love. Full of the goodness of the season, this fresh peach, pineapple salsa is just at home on tortilla chips as it is on tacos or draped over a delicious piece of grilled chicken, pork or fish. The flavors are super fresh and filled with the goodness of the season. Peaches are just starting to come out and this is a great way to enjoy them! This is a salsa you will want to have in your fridge all summer long.

This salsa starts out, as you may imagine, with peaches and pineapples. Please use fresh fruit here as the flavor will be enhanced and the salsa will hold up for longer. Save the canned fruit for your J-ello! I have used five small fresh peaches that I peeled and diced along with fresh pineapple, Roma tomatoes, red bell peppers (but you can use any color you wish), sweet white onions, jalapeno, garlic and fresh cilantro. I also added fresh lime juice and salt. As an afterthought, my daughter gave this a couple squeezes of agave nectar to tone down the acidic flavor and it was sheer perfection. I love to make this and allow the flavors to marinate together for a couple hours prior to serving, but I totally understand if you cannot wait that long and assure you that this is good immediately after you make it and will continue to be delicious for up to a week after making it. Don't let this sit much longer than that otherwise the pineapple and peaches will begin to ferment and become unpleasant.

Step by Step Instructions

Fresh peach pineapple salsa

Ingredients

2 serrano chilies, seeded and diced
2 cloves, fresh garlic, minced
¼ cup fresh lime juice
½ cup fresh, chopped cilantro

1 teaspoon salt

Fresh peach pineapple salsa

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Combine all ingredients in a large bowl and toss to combine. 

 
 Allow mixture to rest for up to 2 hours in the refrigerator, before serving.

Leftovers can be stored in an airtight container for up to one week.


COOK’S NOTES:

This salsa is great eaten as a traditional salsa with chips or as a topping for grilled chicken, pork or fish.  Also, a great accompaniment to tacos, burritos or tostadas in the place of a traditional Pico de Gallo.

Fresh fruit is best for this recipe.  Saved the canned version for your J-ello.

 

1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

I have used one large jalapeno pepper that I seeded and diced very small. I had initially intended to use a couple of Serrano chilies in the same way however when I cut them open they were so fiery hot that I decided not to use them. The heat level on this salsa is entirely up to you. If you like your salsa hot, hot, hot, add those chilies in to your heart's content! You want to blow your face off? Add in a Habanero or two! If you are not a fan of heat at all, leave them out altogether and just add in some green bell pepper to round everything out. You are the boss of your salsa!

I hope you give this fresh and fruity peach, pineapple salsa a try, sometime soon and I hope you love it! Stay tuned to see how we are going to use this in an upcoming video!

Happy Eating!

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